Тёмный

The French Fry Secret Weapon 

Brian Lagerstrom
Подписаться 1,4 млн
Просмотров 371 тыс.
50% 1

The perfect crispy yet creamy french fries at home DO exist. You just have to know the right method and the secret weapon that I'll tell you about in this video. Start speaking a new language in 3 weeks with Babbel🎉. Get up to 60% off your subscription ➡️Here: go.babbel.com/t?bsc=1200m60-y...
FULL RECIPE & INSTRUCTIONS @ : www.brianlagerstrom.com/recipe...
☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom
📸INSTAGRAM: / brian_lagerstrom
🔪MY GEAR:
SPIDER STRAINER: amzn.to/44gg9GE
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
10" CHEFS KNIFE: amzn.to/3gBwL4q
DIGITAL SCALE: amzn.to/30bNZO3
HALF SHEET PAN: amzn.to/41SQxy1
HALF SHEET WIRE RACK: amzn.to/41tasDT
MY FAVORITE PEELER: amzn.to/2HTHeKq
6.75qt DUTCH OVEN: amzn.to/3pLnlLF
INSTANT READ THERMOMETER: alnk.to/h6DEEJA
MY FAV STAINLESS BOWL: amzn.to/36j8SL6
*As an Amazon Associate I earn from qualifying purchases*
CHAPTERS:
0:00 Intro, potato choice & how to get it
2:03 Prepping and soaking the potatoes
3:48 Frying round 1
4:30 Learning new languages (ad)
5:30 Finishing frying r1, starting r2
8:21 Eating all the fries
#frenchfries #fries #homemadefries
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

Хобби

Опубликовано:

 

7 июн 2024

Поделиться:

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист
Посмотреть позже
Комментарии : 692   
@BrianLagerstrom
@BrianLagerstrom 11 месяцев назад
If you’re able to get kennebec potatoes, comment below to share where you got them. Also, if you’re in the UK, there’s a similar variety called Maris piper. Start speaking a new language in 3 weeks with Babbel🎉. Get up to 60% off your subscription ➡Here: go.babbel.com/t?bsc=1200m60-youtube-brianlagerstrom-jul-2023&btp=default&RU-vid&Influencer..brianlagerstrom..USA..RU-vid
@adriaticbatman
@adriaticbatman 11 месяцев назад
I get better potatoes right from the farm: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YML_DDLouOk.html
@TheGlebeLaird
@TheGlebeLaird 11 месяцев назад
Move to Maine. I live on a hill just above the Kennebec River and I can get Kennebecs all year long! 😎
@armyguy9735
@armyguy9735 11 месяцев назад
When I was in the service, I was station near Belgium. I was addicted to their fries. They're secret is beef tallow. They fry their fries in beef fat. Just an idea to make life easier. Big fan, keep up the good work. Peace
@marred2277
@marred2277 11 месяцев назад
@@samgrant83 Everybody in the room: "They are on another level." IYKYK
@LadyMcGinnis
@LadyMcGinnis 11 месяцев назад
Oh my goodness! I just saw these on sale this weekend from my local tractor supply and wanted to give them a try because I've never heard of them before. I'm so excited. I'm in the South, and we have a long growing season so I wanted to plant some since I still have time before 1st frost. What luck
@Elizabeth-490
@Elizabeth-490 11 месяцев назад
Great video. A little potato science from my husband who grew up on a potato farm… the reason why the russet is darker than the kennebec is that it was stored (after harvesting) in a colder potato storage than the Kenny. Potatoes raised specifically for fries are kept at a warmer temperature in storage in order to keep the starches from turning to sugars. Spuds raised for table use and grocery store bags are stored in colder temperatures in order to keep them from sprouting and breaking down. Whenever they would bring a truckload to the processors they would have a potato sliced and dropped in oil, called a fry color check. That would tell them where to unload because the processors wanted like fry colors together and not mixed. Just thought I’d add that info coming from the grower perspective- they grew kennebec as well as russets.
@willow2333
@willow2333 11 месяцев назад
Thank you.. love the extra knowledge
@dave6012
@dave6012 11 месяцев назад
It ain’t much, but it’s honest work
@justinwilcox2936
@justinwilcox2936 11 месяцев назад
Came here to say the same thing! I’m a potato Agronomist for a large French fry processor. Most people don’t know that there’s a grocery store russet type and specific russet types used for French fries and they are managed very differently all the way from planting to storage.
@Elizabeth-490
@Elizabeth-490 11 месяцев назад
@@justinwilcox2936 thank you! Phew, I’m glad I didn’t make any glaring errors on my explanation! Thanks for the additional information. Actually probably most people don’t know there are more than two varieties of potato.😂baking and boiling. 😂love that Brian has so many food followers who know and care about foods. Brian is a wealth of knowledge and so are his friends and fans!
@hannathompson7998
@hannathompson7998 10 месяцев назад
Fascinating! Thx for sharing
@littledoe8946
@littledoe8946 11 месяцев назад
Bri, I'm so sorry you had to suffer through that bowl of fries, we appreciate the sacrifices you make for our education. You a real one.
@BrianLagerstrom
@BrianLagerstrom 11 месяцев назад
I'm glad that you can understand my struggle
@Eden_Laika
@Eden_Laika 11 месяцев назад
My french fry secret weapon: you can deep fry oven fries.
@Eden_Laika
@Eden_Laika 11 месяцев назад
@@Lettuce-and-Tomatoes That is a completely ridiculous claim. If it was _at all_ possible to mount a class action lawsuit for your being obese, there wouldn't be a fast food chain left alive today. Don't be hysterical.
@monhi64
@monhi64 11 месяцев назад
And I guarantee ya they’d come out practically equivalent to 99% of people. Hell you might even be able to fool Brian especially assuming he’s correct they use that potato variety. So why the hell are we going to all this effort for practically the same thing. Most of it is just in our head and we feel like it’s better if it’s hand made even when it doesn’t really matter. Literally the coveted restaurant fries are usually freezer fries, they come already partially prepped and frozen. Guess it’s like planting a garden though cuz that’s almost never the easiest best way to get that done but you enjoy it
@monhi64
@monhi64 11 месяцев назад
⁠​⁠​⁠​⁠@@Lettuce-and-Tomatoesdude that is only just barely coherent. I can’t tell if it’s funny or sad, maybe you we’re just really drunk when you wrote that lol
@nightrainrose2228
@nightrainrose2228 10 месяцев назад
@@Lettuce-and-Tomatoesridiculous
@conaldeugenepeterson2147
@conaldeugenepeterson2147 10 месяцев назад
@@Lettuce-and-Tomatoessure bro
@xraydelta
@xraydelta 11 месяцев назад
One tip people trying to fry some russets - boil in a combo of water/vinegar, this will keep the potatoes from crumbling and falling apart (see Kenji's recipe).
@clashwithkeen
@clashwithkeen 11 месяцев назад
that's how I do it plus a double fry. they come out perfect every time. I just want a good method for frying waxy potatoes. The flavor is so much better but they will never get crispy
@nitePhyyre
@nitePhyyre 10 месяцев назад
@@clashwithkeen give them a batter. A little sprinkle of corn starch or something.
@christopheroliver148
@christopheroliver148 10 месяцев назад
That's a very good idea regardless of whether you double fry or use the cold oil technique. (Big Kenji fan here who does the vinegar/pectin thang.)
@ShaferHart
@ShaferHart 5 месяцев назад
who's kenji? where can I see his recipe? Edit: serious eats on google I gather?
@ShaferHart
@ShaferHart 5 месяцев назад
btw, I saw that he doesn't do the keep in cold water for 8hrs thing, is it not necessary with his method?
@Gogoh1452
@Gogoh1452 11 месяцев назад
Hey Bri - Two things that upped my fry game: - Use peanut oil, super tasty for fries (even better is beef tallow, but that's a whole thang) - Use popcorn salt, tinier granules that stick well and have that classic fry taste (big fast food places use this)
@AmandineDwidwine
@AmandineDwidwine 11 месяцев назад
Animal fats for the win
@FoolOfATuque
@FoolOfATuque 11 месяцев назад
And you don’t even need to buy popcorn salt. Just take it for a spin in the food processor to get that saltiness powdery
@shippuuden28
@shippuuden28 11 месяцев назад
yep, I would never ever use canola or sunflower oil for deep frying again.
@jangerritse1110
@jangerritse1110 11 месяцев назад
Please use beef tallow instead of any plant oil.
@mattymattffs
@mattymattffs 11 месяцев назад
Peanut is great! The cost is not :(
@WegmanLive
@WegmanLive 10 месяцев назад
Found the Kennebec at my local farmers market yesterday. Made your fish and chips recipe with them and the wife was blown away. Thank you for the tips!
@toddc4437
@toddc4437 11 месяцев назад
I've seen these types of potatoes at my local farmers market in St. Catharines, Ontario in Canada. I haven't seen them this year yet but I think they are in season later in the summer if I remember correctly. I will definitely try this out when I can get my hands on some!
@SEAshore842
@SEAshore842 11 месяцев назад
Looks so good!
@user-rd8me6pv5i
@user-rd8me6pv5i 11 месяцев назад
Благодарю за мастер-класс, обязательно приготовлю ! 👍Thanks for the tutorial, I'll definitely make it!
@XboxHumor
@XboxHumor 10 месяцев назад
Feels like this video was made for me through the ether... been experimenting for months, and this was just fantastic. Thank you as always!!!
@PatrickPrejusa
@PatrickPrejusa 16 дней назад
THANK YOU. GREAT VIDEO
@Furluge
@Furluge 10 месяцев назад
Something tells me it'd probably just be easier to go with frozen fries from a restaurant supply store. :D I don't have to worry about eating all those potatoes before they go bad that way too.
@mattymattffs
@mattymattffs 11 месяцев назад
No boil with vinegar? That step is a huge win in the overall process. It'll prevent the fries from breaking allowing you to use russets no problem
@PhilippFehre
@PhilippFehre 11 месяцев назад
My secret weapon for really great fries have been triple cooked chips (UK). Cook in water + vinegar first, 2nd fry low temp, 3rd fry high temp. Delicious!
@MrJruhl1
@MrJruhl1 11 месяцев назад
I really appreciate how methodically you talk through every step. I'm guilty of more than a few failed experiments and the edumacation as to why I may have erred is awesome.
@DOGO8991
@DOGO8991 11 месяцев назад
I've turned countless thousands of pounds of potatoes into french fries and this is the process we'd always use. No other way to do it
@BrianLagerstrom
@BrianLagerstrom 11 месяцев назад
Phew, thanks for weighing in.
@TMC_ZN
@TMC_ZN 11 месяцев назад
Congrats on getting a million subs man. Been here since Weeds&Sardines. ❤❤❤
@BrianLagerstrom
@BrianLagerstrom 11 месяцев назад
Thanks for still being here 👊
@hellfish2309
@hellfish2309 11 месяцев назад
Russets can be improved by parboiling 10min w/ a little vinegar - the lower pH will slow the maillard reaction upon frying such that you use a slightly hotter temp for longer too cook the water out without the fries burning
@davidf2281
@davidf2281 11 месяцев назад
Interesting tip! When you say "a little" vinegar how much do you mean, approximately?
@hellfish2309
@hellfish2309 11 месяцев назад
@@davidf2281 i used a 1/2 cup for a pretty bug russet (2 cup), which was a little much, leaving the final fries with a little vinegar taste (not bad though); I’d say for parboiling 2 cups of potato shoestrings use between 1/4- 1/3 cup of vinegar the parboiling does leave you with wet shoestrings, which need to be dried before frying; you can also freeze them to alter the starch crystallization upon frying, but that’s better for when you have to fry a lot and the parboiling and storage ahead of time minimizes the fry time of the day of… not super revelatory or practical for home equipment
@davidf2281
@davidf2281 11 месяцев назад
@@hellfish2309 Cool, thanks dude 👍
@EB-bl6cc
@EB-bl6cc 10 месяцев назад
also i feel like his comparison was a little unfair, he was cooking the russets the same amount as the other potatoes when they were clearly done already. So you're comparing one potato that was cooked the right amount of time to the other which was clearly a bit overcooked.. and then being like "see? the russets are so much worse!"
@hellfish2309
@hellfish2309 10 месяцев назад
@@EB-bl6cc i haven’t tried kennebecs, but the technical tricks to optimize russets and their availability are just a different point all together than the one he’s making, and in fairness to him the vinegar blanche + freeze + 2x fry is featured on other cooking YT creators’ channels
@sheilam4964
@sheilam4964 11 месяцев назад
Thx for sharing,
@donnyjay9046
@donnyjay9046 11 месяцев назад
Congrats on the 1M subs!!
@S1L3NTG4M3R
@S1L3NTG4M3R 11 месяцев назад
Awesome. thanks again!! :)
@nickhammond3187
@nickhammond3187 11 месяцев назад
Brian, we have a lot in common. I may not be a former baker or run a wildly successful cooking RU-vid channel, but I sure as hell can smash an entire bowl of fries as well.
@karlstinger50
@karlstinger50 11 месяцев назад
Very nice!
@mitaskeledzija6269
@mitaskeledzija6269 11 месяцев назад
Bro ur channel is a gold mine ❤ thx a lot u earned a sub 👍
@drzlecuti
@drzlecuti 11 месяцев назад
Thanks! I'll have to see if our local farmers' markets have the Kennebecs. My mom used to make fries at home in the 60s and 70s and she'd do the two-step thing, and they were tasty (probably to a large extent because we ate them while they were still quite hot). BTW, your French accent is charmingly midwestern, mawn-soor!
@ural0304
@ural0304 11 месяцев назад
I have so many of your videos saved to try
@Anarcath
@Anarcath 11 месяцев назад
Whoa!!! World class!!!
@kimberlycooper6321
@kimberlycooper6321 11 месяцев назад
I'm LOLing at the timing of this video. I just made your fish & chips recipe last weekend, so I was rewatching that video in preparation. Today's video is an extended version of the "chip" portion, from the Kennebec potatoes to the method. Since I was doing the fish batter GF, I followed your advice & stuck to Ore-Ida steak fries in the air fryer so I could focus my attention on frying the fish - which was EXCELLENT, BTW. It didn't stay as crispy as wheat flour but the fish inside was perfectly cooked, and I hadn't had a good, old-fashioned fish fry in years. Really scratched the itch! Thanks for the great recipe & technique.
@tessshiell
@tessshiell 11 месяцев назад
Literally made homemade fries last night and complained to my husband that they never seem to come out right 😅 definitely gonna try this cutting and cooking method next time!
@saltydroog854
@saltydroog854 11 месяцев назад
Right off the bat I think you have the absolute right idea about the precook. In my younger days, I worked at a famous fast food hamburger place that is famous for it's huge portions of home made French fries. And their procedure was a much shorter precook, in a much hotter oil...The same temp oil they did the final cook in. And in my own personal quest for perfection, I learned to do it almost identically to yours. I concluded 290 (splitting hairs), but also did 5 minutes. So MUCH MUCH more cooking in the precook than at 5...erm, that famous Hamburger place. The procedure you are using is PERFECT for serving the public in my opinion. it will yield a fry that most people will think is perfect. I would suggest an added step that people could use if they like those random straggler fries that got either overcooked in precook due to being smaller than average, or just got broken after precook and before final. And that is a 60 second blanch in boiling water prior to precook. This does 2 things, it cooks them more and weakens the surface so they get a more penetrated crunch, and it also helps them get drier prior to precooking in hot oil. When you take them out of hot water, the moisture on the surface tends to self dry as it is hotter and evaporates more aggressively. Again...This is only for people that like something a little more crunchy, broken down, and a tad greasier, due to the surface not being as secure. Also, one last tip...in the early process of rinsing, if you have the time, rather than rinsing 3 times at once, wait 30 minutes between rinses, and agitate them multiple times during each 30 minute period. Also this method will help mitigate the difference in results from a Russet to a Kennebec. As you said, nothing will replace the Kennebec, but this will get the Russet closer.
@hyghbred2563
@hyghbred2563 11 месяцев назад
Hey Bri - Made your Apple Galette over the weekend. HUGE HIT!
@cantbothernaming
@cantbothernaming 11 месяцев назад
delicious
@BrianLagerstrom
@BrianLagerstrom 11 месяцев назад
THANKS! That was a sleeper vid last fall, not a lot of views, but I really liked the recipe. Thanks for trying.
@Dan-ji4db
@Dan-ji4db 11 месяцев назад
I've made it 4x, its incredible 🍏
@f3wbs
@f3wbs 11 месяцев назад
Must be a complete coincidence that in my area Kennebec potatoes are common, especially potato seeds. For years I've just stuck to Yukon potatoes because they're good all around and I love mashed potatoes. I might give these a try next year.
@kevinnowak6680
@kevinnowak6680 11 месяцев назад
Happily, I live in Maine - which is a great potato-growing state - and live less than an hour's drive from Kennebec County. We stocked these as seed potatoes when I worked at any Agway and they can be found at farmers markets, like the vid said. I never appreciated the differences in the kitchen between these and Russets. Thanks.
@iamsynecdoche
@iamsynecdoche 11 месяцев назад
That crunch!
@Mike1614b
@Mike1614b 10 месяцев назад
That's good information. I love Fries
@nadiariaskoff4543
@nadiariaskoff4543 5 месяцев назад
Happy New Year and thank you for the useful hints. Finally someone to eat French fries with ketchup like me. Greetings from the heavily coated mayo Europe 😅I like your channel. Blessings.
@CaribbeanLife101
@CaribbeanLife101 11 месяцев назад
Thanks for the video. Unfortunately we don't get that kind of potatoes in our supermarkets in Trinidad and Tobago (in the Caribbean). We get only russet. Those fries look so delicious.
@vivibottoms3028
@vivibottoms3028 10 месяцев назад
The Operative Word is they make me "HAPPY" 😊 😋😊
@headzsets4337
@headzsets4337 11 месяцев назад
What's your opinion of a pre-boil with water and vinegar to remove excess sugars before the frying?
@oscarm8686
@oscarm8686 6 месяцев назад
Never heard of Kennebec potatoes before and will have to find them in my area if I can. Really good info about the science/process as I’m trying to step up my french fry game. I’ve noticed if I let my russet potatoes soak overnight I tend to not get an overcooked brown color on my fries either. Thanks for the 18-36 hour refrigerator tip since I’ve only been doing 8 hours, maybe my russet potatoes will be less brown if I let them soak longer
@kylebright8708
@kylebright8708 11 месяцев назад
Would this same process produce a great sweet potato fry, or do you think that would require a different technique?? Love your channel, thanks for all the great advice
@NodnarbBrando
@NodnarbBrando 11 месяцев назад
Definitely gonna look for these at the farmers market
@CydeandSkopez
@CydeandSkopez 11 месяцев назад
congrats on a million subbies!
@anthempt3edits
@anthempt3edits 11 месяцев назад
I’m really looking forward to seeing if you get any dope recipes from Alaska
@prettyboy54321
@prettyboy54321 11 месяцев назад
I remember when I first found your channel a billion years ago (Weeds and Sardines) and I was so happy to find both gardening and cooking in one place. Sigh. Good times.
@Ensiferum888
@Ensiferum888 11 месяцев назад
I do mine with russets but I cheat by coating them with a small amount of corn starch. Double cook as well and they're absolutely perfect!
@lynettejenkins9213
@lynettejenkins9213 10 месяцев назад
I’m from St. Catharines Ontario Canada. Thx a lot Todd didn’t know If we can get here in St. Catharines 👍🇨🇦🇨🇦🇨🇦🇨🇦
@bksee7756
@bksee7756 10 месяцев назад
Thanks for this. Did you experiment with freezing the fries after the first cook to rupture the cell walls and make them fluffier?
@d4rk0v3
@d4rk0v3 11 месяцев назад
Our preference is using yukon gold for most of our potato dishes. We also rinse the starch off of the fries and soak them.
@meetthebutcher
@meetthebutcher 11 месяцев назад
Love the content , since we are neighbors and this is the Show Me State ,well I'm south in the Ozarks and have been having a heck of a time perfecting Navaho Fry Bread . Used to get some from a small local restaurant that is no longer around and the bread was one of my go to comfort foods . You should be able to crack this nut with your impressive baking knowledge ! Keep up the videos ! Your take on crab ragoons or General chicken/ sweet & sour / cashew chicken would be a good episode the Ozarks Chinese food has its own thing vs the NW and their tempura batter fried versions and cashew chicken well that's a local thing and if the chicken is not breaded the same , it just aint right lol .
@mollym520
@mollym520 11 месяцев назад
Hey Bri! Do you have any other recommendations for other recipes that kennebec potatoes are particularly good for?
@zell189
@zell189 11 месяцев назад
Hey Bri, compared to the double fry method how different of a result that Parboiling the potato first?
@doughylkema2920
@doughylkema2920 8 месяцев назад
I understand that variety makes all of the difference. Could par-baking the fry effect a similar result as par frying?
@petermoore900
@petermoore900 11 месяцев назад
Just wondering if you were still planning a special million subscriber video?? Great stuff as always!
@trevorreniger5670
@trevorreniger5670 11 месяцев назад
These look way better than most homemade fries, but I still have the best results if I freeze them first. They turn out far crispier for me. (using Russets) I've heard it has to do with moisture content and surface vs interior cooking, but whatever the reason, freezing works for me. I'll have to find some Kennebecs.
@RadLee
@RadLee 11 месяцев назад
@brianlagerstrom; Good technique, as usual. Pro tip from the fry capital of the world -Belgium-: 1st fry in ox white, far more flavourfull. Then freeze the fries. 2nd fry in peanut oil to chrisp up. You're welcome!
@m-b-z
@m-b-z 11 месяцев назад
That fry crunch asmr 🤤
@valgarvin6026
@valgarvin6026 10 месяцев назад
Yum!
@barbarareyes3005
@barbarareyes3005 11 месяцев назад
hi Bri first time i heard of kennebec potatoes i will def look for them at my organic store🙏🙏👍👍😋😋😋😋
@deborahh3912
@deborahh3912 11 месяцев назад
Great show, Thanks!! What would be the Irish equivalent of those elusive Kennelbacs?
@ann1954ful
@ann1954ful 11 месяцев назад
THANK YOU YOUNG MAN...
@yevetteankah1762
@yevetteankah1762 7 месяцев назад
Where did you get the fry basket from?
@KayDubs77
@KayDubs77 11 месяцев назад
Might have to try my hand at truffle & parmesan fries after seeing this.
@thegrandcricket
@thegrandcricket 11 месяцев назад
When I used to live with my parents, I used to make homemade fries as my late night snack after coming home late from work. Pretty sure my mom only bought Russets, which is what I'd use, and all of this tracks with what you said. I was younger and still learning to cook for myself so I didn't double fry. I simply cut my potatoes, heated the oil, and fried. I knew to salt right out of the oil, but they never really crisped, and they never looked nice. However, they were always soft, a little fluffy, and simply delicious as is or dipped in some yellow mustard. Thanks for the info Bri, definitely gonna have to take another shot at my fries of yore with this method even if I can't find Kennebecs! 👍
@robertvasic5559
@robertvasic5559 11 месяцев назад
Nice Fry Bri :)
@BriBCG
@BriBCG 11 месяцев назад
Finally someone comes out with the truth! I doubt I can manage to get a hold of these potatoes but at least now I know why no matter what I did the previous results were unsatisfactory, even worse most of the recipes/advice I saw made no mention that I wasn't going to get perfect fries so I thought I was doing something wrong.
@badger305
@badger305 4 месяца назад
He fried the russets at too high a temp for too long for them to look like that.
@reginaldhansbrough8726
@reginaldhansbrough8726 11 месяцев назад
If you're willing to dedicate a couple hours to the process you absolutely can get amazing glassy exterior fluffy interior fries with the lowly russet. The trick is you boil the fries with a heaping teaspoon of baking soda for 5-6 min (pull and drain when you see the smaller fries begin to break in half or small shards flake off the larger ones). Drain and dry on paper towels and stash in the fridge on a cookie sheet until cold. Take them out of the fridge and let them come up to room temp and fry at 375 until you get the browning you desire. Voila. Best fries ever. Love your channel by the way.
@loucinci3922
@loucinci3922 11 месяцев назад
YES!
@mikeesteele
@mikeesteele 10 месяцев назад
Kennebec's are a common as muck here is Australia. They are one of about three varieties of potatoes that every supermarket will always have in stock.😀
@MosesFalconi
@MosesFalconi 11 месяцев назад
These are fire! Heston Blumenthal’s fries are the gold standard in my opinion.
@pierre-louislamaze8802
@pierre-louislamaze8802 11 месяцев назад
BTW if you live in Europe and are looking for a good potato variety you should look for Bintje Potatoes (pronounced bintsh) ! The are probably the best kind of potatoes for Fry making. Every proper fry cooked in belgium is made with this one, and every respectable fry enthusiast in europe uses them. I dont know if this variety is produced in north america but in europe it is for sure.
@Maylolkoi
@Maylolkoi 10 месяцев назад
"je" in Dutch is not "sh" my man but yeah best potatoes for sure
@pierre-louislamaze8802
@pierre-louislamaze8802 10 месяцев назад
@@Maylolkoi i put the pronunciation that i knew, which is the french one in that case. How do you pronounce it in dutch ?
@hunchbackaudio
@hunchbackaudio 10 месяцев назад
@@pierre-louislamaze8802use the duh sound, but with a j, so something like bintjuh.
@KittyMama61
@KittyMama61 10 месяцев назад
Every year we used to raise 800-1,200 lbs of mostly Kennebecs. Prolific and long-lasting, they were one of our favorite potatoes.
@AthenaisC
@AthenaisC 11 месяцев назад
These remind me of English chips. I had some in England last year and what a revelation. ❤❤❤❤❤
@PicSta
@PicSta 11 месяцев назад
I've seen many videos on how to make the best French Fries. Some videos advise you to use white vinegar and parboil them instead of this long waiting period in a container with water. I think both ways work. The double frying is 100% the best way to get the right crunch on the outside and the tenderness inside. Unfortunately, I can't get a hold of any kind of the potatoes you've mentioned. I always used very starchy and mushy boiling potatoes, and it worked the best for me.
@Pkilla80
@Pkilla80 11 месяцев назад
What can I say you're the best
@mstrchang
@mstrchang 11 месяцев назад
Could you brine/season the soaking part of the potato? Or would that be too salty afterwards?
@nebraskaryan9308
@nebraskaryan9308 11 месяцев назад
If you only had Russet potatoes would you do the boiling technique first, and then the double fry?
@DisruptedSinner
@DisruptedSinner 11 месяцев назад
I pretty much do everything you mentioned, except I like the russets better as I like the dark color and texture, and I triple fry about 30 mins apart. I also try to tear the ends a bit before the 3rd frying to get that extra crispiness. Then salt and cayenne pepper. Mmm...
@crystalstickney7123
@crystalstickney7123 11 месяцев назад
Used to use these all the time in Maine. I think they originated in Presque Isle Maine.
@jasoncabral3831
@jasoncabral3831 11 месяцев назад
I have no trouble getting Kennebecs, since I live in Maine just south of Kennebecs county
@karenfox1671
@karenfox1671 11 месяцев назад
"Unadulterated mouth pleasure" Hahaha! You kill me. Thanks for the tip about Kennebec potatoes, great video.
@TheManKnownAsJR
@TheManKnownAsJR 4 месяца назад
❤Kennebec - They are delicious and good for anything; I grow them in my garden. Last harvest fries are mind blowing. Reaction @8:20 - spot on. Not kidding. Russets are preferred by stores and restaurants because of abundance and grow fast, you can get a couple harvests per year. Like imagine the Russet like a 1500 pick up truck, it does the job very well, loved by many. The Kennebec is like a Camaro, you pick your date up with it.
@iswotisits
@iswotisits 11 месяцев назад
Where I live the main potatoes sold in stores are the atlantic and kennebec varieties, interchangeably sold as "white" potatoes, and russets are sold as russets, not white potatoes. White potatoes are better mashed, baked, fried, boiled, everything. Never understood why russets are the "default" potato in the US when they just aren't as good.
@sarahtheus5128
@sarahtheus5128 11 месяцев назад
Also in STL, which farmer's market has the potatoes usually? I am a potato girl through and through and I really want to try this now.
@rachellongenecker3611
@rachellongenecker3611 10 месяцев назад
When I married my husband, he was an "only kennebec potatoe" guy haha we grow them in our garden, but we are lucky that we live in an area where we have a farmers market around every corner that sells them as well!
@donotneed2250
@donotneed2250 11 месяцев назад
We usually leave the skin on and put the bowl in the freezer for at least 20 minutes before frying or baking. The whole potato can be eaten so if you're going to peel them don't throw out the the skin. Fry them up and season them as a side dish. I can't recall the last time I peeled a spud.
@LGCblessed
@LGCblessed 11 месяцев назад
do you mind telling me what range is that? thanks
@temmy9
@temmy9 11 месяцев назад
I used to prep fries for a major canadian fast food place, and this is how we prepped them. Cut, wash and blanche.
@danw9403
@danw9403 11 месяцев назад
Could you freeze these between the two frying steps?
@nickfromidaho
@nickfromidaho 11 месяцев назад
We’re going on an adventure!!! Is all I could think of during this video 😂
@Cahtah
@Cahtah 11 месяцев назад
7:24 "These fries are literally PERFECT" 🤣
@cocoxcocoa
@cocoxcocoa 11 месяцев назад
those look like the kind of fries I would absolutely DOUSE in malt vinegar. So good!
@Johnh7390
@Johnh7390 2 месяца назад
I grow a lot of potatos, can you freeze them after the first blanch/fry and then fry them later from frozen?
@tempinternetname
@tempinternetname 11 месяцев назад
Those look delicious. I've gotta try that thick steakhouse style cut, haven't done that at home yet. I've also worked on an at-home fry recipe for the past few years, it's catered towards reheating/quickly preparing for daily lunches/dinners. Here's what I do Potato type; agnostic / russet ~1/4" thick cuts After the starch rinse, they blanch for 10 minutes in a brine made up of water, molasses, MSG, vinegar, and salt. Just wing the quantities, its not that critical I then let them completely dry out before frying them in a mix of beef tallow and olive oil. I fry them about 60% of the way to completion and take them out, and freeze them. For serving I put them in the toaster oven / regular oven at ~300 and they crisp up the rest of the way while simultaneously letting off any excess oil, giving them a freshly fried taste I assume they are at least as good as your fries because people can devour a bowl of them at once the same way. I would suggest it to anyone who wants to try a method that is very reheat and freeze-friendly. Also, fine salt (like In N Out and the old school wendys packets) is required for fries!
@zosek
@zosek 11 месяцев назад
I love how in every video Brian comes in with his first ingredients and looks at them like: “where did this potatoes come from?” Thanks for all the work Brian. Love the videos.
@SonicBoomC98
@SonicBoomC98 11 месяцев назад
I've never tried the long soak before. That is a great tip. I wonder if there is a way to get rid of even more surface moisture
@jerrylsomani3638
@jerrylsomani3638 10 месяцев назад
Just a thought. I have a salad spinner to get the water out of my greens. Would this work for getting out the moisture in the fries?
@Bora_H
@Bora_H 11 месяцев назад
Here I sit in the capital of Maine in Kennebec county. Taters are mostly grown in Aroostook though. Still yummy! Thanks!
@jbsmith966
@jbsmith966 10 месяцев назад
Kennebec potatoes are what "In 'n Out" uses for its FF. Good stuff.
@johnnyll91
@johnnyll91 11 месяцев назад
My trick is freeze them after 1st fry or technically Heston Blumenthalls trick to be more specific. It works great but u have to plan ahead to make them
Далее
3 Easy Mediterranean Recipes for Summer Hosting
10:54
Просмотров 104 тыс.
Crispy Homemade FISH AND CHIPS Recipe
10:47
Просмотров 527 тыс.
МИЛОТА🥹
00:11
Просмотров 1,3 млн
How To Make Perfect French Fries | Chef Jean-Pierre
12:09
CRISPY THICK BURGER 3 Ways
12:56
Просмотров 182 тыс.
I remastered Adam Ragusea's Crispy Oven Fries.
11:13
Просмотров 3,1 млн
Making Totinos Pizza Rolls at Home | But Better
8:48
The Faster BETTER way to make Carbonara (25 Mins!)
8:03
Japan's Secret French Fry Obsession | Street Eats
9:53
НАМЕКИ ОТ ЖЕНЫ😱 2 часть.
0:23
Просмотров 1,2 млн