why french fries ALWAYS taste better at michelin restaurants 

So here is a fun fact for you. I am from India and I am from a community of people called Sindhi's. We have a dish called Alu Tuk which is basically triple cooked fried potato. My grandmother made this for me all the time. So we par boil the potato, then chill it, then deep fry on a low temp to finish the cooking and then squash the potato and fry a 2nd time to get it really crunchy and crispy. Then we season it with a couple of spice powders like dried mango powder, red chilli powder and salt. But I always just ate them with salt. One of the best if not the best potato dish in the world according to me.

finally an idea for my 20lbs of beef fat trimmings. lol

Matt,Thank You for teaching us. That crunch gets me! Love language and and dedication to put forth the effort.I appreciate you.

In Belgium fries are cut straight, not with an apple corer, sides 8-10mm, then rinced and dried in a cloth. Fried twice in beef fat, first at about 160C to cook them through, then after cooling down outside the fridge fried a second time at 180C. Never fried until they are brown, more golden yellow. We don't go for crunch, but for taste. You also need the right potatoes. And eat them of course preferably with mayo.

That definitely wasn't cat, that was someone trapped in his basement whom he's harvesting fat from lol.

Heston Blumenthal also has a recipe for English roast potatoes which is probably similar to this and I believe he says "boil it as long as you dare" or something like that. I'd be concerned about warming the fridge with hot parboiled fries/potatoes. I made a massive batch of roast potatoes at Christmas and used a fan to cool the potatoes. I think I'm a genius. They cooled and dried in minutes although it turned the kitchen into a sauna.

Just discovered your channel, super chill and information, keep your current presentation pls! Great stuff

FREAKING Awesome tutorial!!! I've learned tons!

Looks good! I love all the information you give on your videos

Ive seen a pickled french fry recipie going viral on tiktok, josh weissman also tried it and he was surprised by it, came out #1 in his ultime french fry tourney thing. Give it a try, id like your thoughts on it ngl, imma make it soon too

Love your stuff, matt. Feels like a chill buddy giving me cooking advice.

Do you keep the potatoe chips after the first and second fry right in the fridge when they are still hot or wait for it to cool down? And what herbs did you use in the oil? I so wanna try it, it looks delish!! 🤤

these look soooooooooooo good but i have a question what kind of potato did you use??

Informative. Thanks.

You got me on this one.. 👏 👏

This was the first video of his I have watched and I don't know what his training is or his background but something immediately stuck out to me When you are a professional cook in a restaurant you learn something called food safety and one of the things you learn about food safety is that refrigerators are not for cooling items down. Refrigerators are designed to maintain a temperature. So if you take a hot item and put it into the refrigerator the refrigerator is not capable of maintaining its internal temperature with something irradiating heat. Therefore in the time it takes to cool down whatever you have placed inside that refrigerated environment everything else in the refrigerator will rise in temperature. Again in food safety training you learn that the danger zone for bacteria is 40° to 140° bacteria grows in this temperature area. In order to stop bacterial growth you must maintain a temperature below 40° and to kill bacteria you must maintain a temperature above 140° If you place a hot item in your refrigerator in the time span it takes for the refrigerator to bring that item down below 40° everything else in your refrigerator will rise above it and therefore be growing bacteria. This is a recipe for disaster. A hot item should be allowed to cool in the room until it reaches room temperature and then can be safely placed into the refrigerator.

This looks absolutely mouth wateringly delicious. And it will TEST. MY. PATIENCE!

I dont need to be a Michelin-rated chef to double-fry a potato homie

I followed Heston’s fish and chips recipe recently and it resulted in both the best fish and fries I have ever had.

Thank you for no music and great video. Beautiful.

Definitely would love to see the results when cutting the potatoes with the skin on.

Hi Matt, which restaurants did you work at? If you don't mind sharing :) love ur vids, great knowledge

Try out a lacto ferment on the fries prior to the 3 step cook, heard it's ever better!

I’ve done this recipe for chunky British chips… not fries. And instead of sticking them in the fridge, I put them in the freezer. Seems to work well. Super crispy exterior and creamy inside.

Love the idea of using an apple corer - genius! Can't wait to try it.

I can simplify this for you... 1) Slice your taters, par-boil (from cold, as shown in the video) in heavily salted water, then refrigerate for 1 hr minimum 2) Par-fry, then bag and store in the freezer 3) Fry for 2-3 minutes, then season and serve Par-boil/fry = partially boil/fry

Starchy white (In Tasmania Up-To-Dates or our secret potato in the off season) ie the flesh is white. Steam until you can jsut put a fork through without breaking the potato. Let cool - steam is the enemy of crunch. Then use high boiling point oil (canola, vegetable, etc) in an oven at 180 c place chips, potatoes or what ever shape - leaving at least a finger’s width of space around each piece in the baking pan and enough oil comes up to around 1/3 height of whatever shape of potato you use. Bake for around 30 min until it starts to just go golden. Flip all of them. Turn the oven up to 220 c and let them cook til you get colour you like.. just remember the the ideal is just slightly golden as the potatoes are fluffy inside and crunchy outside…don’t leave in the oven remove and serve immediately.

Damn.. I feel like it’s worth the effort. Good shit

All that work!

Just put some vinegar in the boiling water, that way they will keep their shape better.

I really like the apple corer idea! I am going to try this method with sweet potatoes and see if it still works.

How would this apply to sweet potatoes?

You just turned me into a French fry snob

BTW Chris Young's frozen Air fryer French fries are incredible and easy to make.

Is there an alternative to duck fat for a vegan? Like olive oil, or other non-dairy butters? And can they still work well for making fries?

Beautiful knife.

The sour garlic salt doesn't sound weird, and makes total sense... Similar concept to using malt vinegar. You're getting that sour acid kick to balance the salty nature of the fry.

Finally an actually good theory video about french fries and not the bs of other american youtuber. Animal fat is the secret sauce! Belgian 🍟 always use that. Great video (Except the garlic powder, noooo)

Hi

no fries will be better than wingstop by my house, theyre so fkn good

Motor oil work as well just fine

We use pork fat in Bulgaria. The fries get very delicious.

but what if the apple corer is bigger ??

I always thought the first blanch was supposed to have some vinegar in it?

what a fucking professional. thank you so much for sharing brother

how do I find the recipe?

While you cooked them too long, the rest was executed very well for someone who has cooking only as a hobby.

Those fries look 🤌🤌🤌

That single jar of duck fat must have cost 50 dollars.

Beef Tallow is where it's at for frnch fries.

Good video, and that's why you're paying more at those restaurants...

Yo just found, kind of nuts that you have over million subs and have so much quality content. Really happy i found you!

You forgot potato corner my favorite

If you put a little bit of vinegar in the boiling water they won’t fall apart

Fucking beautiful!🔥

when you came here for the cooking and for him >>

Me waiting for the new best fries to than see it's just a normal everyday fri. If you live in Belgium that is. I guess normal fries is a high end fries in America.

If you add vinegar to the water they won’t fall apart so readily

I’ve attempted this thrice and have failed each time. Every time, I’ve cooked them too long. A bit less each time, but perhaps I’ll get them right next time. Or perhaps this recipe just can’t reasonably be done in the oven.

Herbs are only useful at the 1. Low temp. fry !

❤

Funk dat SHEEEE-ITTT.. YAHHHH wouldn't wanna be starving....😂

Just where am I going to find duck fat? I’m in the middle of nowhere. LOL. Looks great. Just can’t do the recipe?

3 fry method but fried twice? Guessing the boiling water was the "1st fry" or did i miss something?

Guess I know what I’m doing with all the brisket fat I have

genuinely curious why you took so much of the top off...like it's just wasted potatoe init?

Chris Young is the man

Yummy

steam them.... they don't break apart as easily ... 11 minutes (same for chips and steak fries)

I'm loving this comment section

Hey mec c’est la variété de pomme de terre que tu utilises ! Va en Belgique tu les mangeras croustillante et crois moi les cuisiniers n’ont pas que cela à foutre de mettre au congèle , blanchir ect… 🤣

Why’s it called triple fry if you fried it once?

How do fries taste like?

just goto mcdonalds lol

This was a technique done by Heston Blumenthal. Boiling the potatoes gives the chips some crackling edges that make the chips more crispy. Also frying the chips at a low temperature first and then a higher temperature cooks the chips to crispy perfection without burning them.

Citric acid… haven’t tried that

Where are these Tire Restaurants?😂

He does charge $20 for each fry, so easy to see why he does it.

The dude from India commenting inspired me - but I literally turned this off when you busted out with the duck fat.

WHO goes to a michelin restaurant and order fries ?

Potato potato (read that to your liking)

In reality Michelin restaurants aren't exactly known for serving french fries. They typically have bread and butter as 'the cheap thing to fill you up'. I've never been but from what I've seen in a video the fat duck doesn't do it either. I've had them only once at a Michelin restaurant and I've been to a lot of them. It was a no stars place that was mentioned in the guide. It was more like a village inn which happened to have a good cook. Great place btw.

Bro wasting so much of the potato, and I'm supposed to be impressed by this.

Are these the world's most crispy fries?

Holy Cholesterol!

2 week French Fries 😂 ok

so basically, the difference between a $5 and $50 is the way they cut it and the oil used..

I dare you to make waffle fries.

19 sec ago is crazy

Why did you not shake that duck fat my guy, you lost all the sat fat acids Don't mean to be overcritical, love this video, that just hurt me because I use a lot of oils in products I make.

kardeş takımı 2024

if you're going to a Michelin restaurant for fries... i think you missed the point.

Michelin star food means food made with a ton of waste I guess

Nonsense. You'll get the best french fries in Belgium. No surprise. They invented them.

🎉first one brooo😊

Michelin star Belgian fries, will it never get corrected, are 1cm by 1cm. Don't wash them, you need the starch, for alumettes or thinner fries you need to wash them so they don't stick togheter in the frying pan. Bake them at 140°C for 5 minutes. Then let them cool until room temperature. Then fry them at 170-180°C untill golden brown. Not the overfried junk you just showed :D And if you have more then one frying pan. The prebake in animal fat, and the second time in plant based oil. Enjoy the real fries!

5:14. Your comment about the “shell” is absolute nonsense. You clearly have not done any reading about oils, frying, or anything else. Animal fats tend to be saturated fats that are not liquid at room temperature like unsaturated fats such as olive oil or vegetable oils. That doesn’t mean that they are rigid enough to form a “shell”, as you seem to think. Not at room temperature. And definitely not at the temperature at which French fries are typically consumed. And again: you also have absolutely no idea what happens to foods as they are deep fried. Their texture after frying has almost nothing to do with the type of fat used.

So, being michelin starred is all about maximizing food waste? (joking)

My kids asked why you cuss so much, I told them it's because you snuck across the southern border and grew up on the streets

goofy ass title. I would hope everything tastes better at a michelin restaurant