Hey guys, hot to get rid of the oil?

Put the spider link too

You forgot the spider.

Totally different mandolin.

Full Acrylamide! Your welcome!

This lemon peels' secret no body will tell you after watching this you will through away👉ukposts.info/have/v-deo/gY-Iio9-bmyqp58.html

Lol

i was thinking the same

If you do each step every day, after 2 days you will always have fries ready to cook. As a level 0.5 cook, I just buy them for every day eating and only do something like this for special occasions. :)

@@steveaustin2686 I think as long you organize yourself, ourselves. You’ll have everything you want done every single day. It’s about patience, good things take time. Like making tomatoe sauce. ❤️🤤

im not sure if thats him but he uses pickles on his hamburger which take like 1-2 weeks to make

😂😂😂

Prepare ahead 🤷🏾‍♀️

🤣🤣🤣

@@rookincharge2780 Ehh the desire to eat french fries is usually spontaneous so I don't think this method will work for most people.

ORIGIN STORY IS WRONG. (1) the name “french fries” existed in 1850 BEFORE U.S soldiers went to Europe. (2) The term is documented in French cookbooks in the 1700s. Belgium has no record as old as that .

I just buy McDonalds. They follow the same 2-step process & only cost $1 .

And your old-age pension will be kicking in real soon now.

@@electrictroy2010es but making your own fries is more fun, you can find good ones in other places but making them at home is more fun than just buying them somewhere, but you do you

@@electrictroy2010 thats why i can instantly tell youre obese af. you never cook food and you eat from mcdonalds

Cos no-one can plan ahead

what’s not simple about it… the extra time is just letting it sit overnight. just think ahead you can do it lil guy 🥺🥺🥺

Yup he's just faking it , he's not really Confident , I've seen this my whole life , he's the guy that can't keep his composure in a real kitchen

This is the guy in hell's kitchen that just crumbles

No one has all that time, I imagine even in restaurants they dont do that

@@oholandesvoador2 they most likely do since most of this is unattended time (i.e soaking the potatoes). I would imagine that they probably pre-blanch the fries and fry them to order

Tbf that is simple, just not quick

@@bennewman7931 The part that isn't simple is finding room in your fridge for a whole bowl of fries and then a whole pan of fries for hours.

For Frank, that is simple

@@bennewman7931 i think most people prefer quick over simple fam

The recipe is super simple , cut , refrigerate , blanch , refrigerate and fry to crisp. It's simple but just not really convenient at all for home cooking. Who wants to wait a full day making fries and cooking them twice? Rather just order some fast food fries which are pretty good and similar

Your not sitting the whole 24 hours they are soaking waiting, that’s such a stupid comment

@@michaelfulgieri6954 no, you're stupid

totally agree, my craving for french fries is spontaneous and usually short lived

@@michaelfulgieri6954 but when ppl want some fries they want to eat it immediately not the next 24-hour smartass

@@michaelfulgieri6954 nothing stupid about the comment. The fact is that you have to wait over a day to get fries... no one does that.

Omg that tricked me lmaoo

Lol

Yeah hahaha

😂😂😂😂😂

😂

To quote the other guy: LOL.

To quote the quoter: LOL

That’s fine, but I have a process that creates an incredible plate of french fries that is ready once the sun dies in 2 million years! Delectable!

@@rmiddlehouse okay, you win

"LOL" - Einstein

@@finkijlua4851 wtf

Frank has his own youtube chanel called proto cooks

I love you

Everybody is in love with frank

@@_banana2747 They're bots. Report them

Lmao😂😂😂😂😂😂😂😂😂😂

He seems like a nice guy, but four feckin hours to make fries, and at the end they are all burned!

💀💀

😂

lmao🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣

❤

and the wolves ate them...

He won (imo) with the duck fat comment.

Plan your meals my man, food is worth it.

This week, next week, sometime, never?

by then i dont want fries.. i want ruon dupon...

Kon itna wait krega karl bhai 😂 2 din tak

@@jiteshnegi1034 yes

you can buy them blanched....problem solved

you don't actually have to wait that long though

Nhi chiye ji

It’s been a year, how were they?

@@jacobgutierrez1250 Still in the process of blanching. It's gonna be a while.

🤣🤣🤣

This lemon peels' secret no body will tell you after watching this you will through away👉ukposts.info/have/v-deo/gY-Iio9-bmyqp58.html

I'm Belgian, this sucks dude

the point of the cold water is to make the outside porous and jagged so it has more surface to bind to the oil and gets crisper. You can get close enough just boiling them (in water) for 5 minutes beforehand. No need for all the rigamorole.

@@letsmakeit110 still sucks...

@@letsmakeit110 sweet. thanks!

Thank you for blessing us with your art, Chef Frank! It's always a joy watching you cook!

Thank you for sharing your knowledge to all of us!

I smoke weed everyday so I decided to make my habit into something productive so now i smoke weed on my UKposts channel xD

Chef Frank. Where can I usually find Duck fat?

How long did you take to grow the potatoes?

Obligatory Pulp Fiction scene ukposts.info/have/v-deo/nnx6l3yHZ4BmtY0.html

Netherlands 🇳🇱

Je bent gekoloniseerd bro

Mayo? No, pickles is the way to go

Lekker, patat mayonais

@Sterling Archer I've been to a Five Guys in Texas, Pennsylvania, and New York. The one in TX was like you said, but the fries from the PA and NY restaurant were really good.

I appreciate this. I'll be making my own at home. Thanks!

@Sterling Archer I genuinely feel for you man. Sounds like you went to a lazy location. I will admit that the food is much better when you make it yourself.

That explains why I always have to wait for fries when I swear they got a whole basket full right there!! I’m like 🤷🏻‍♀️🤷🏻‍♀️ just gimme them damn fries that are right there! But I guess those were the pre-fry ones 🤣🤣

Ooooh. So low temp oil blanch. Let it rest. THEN HIGH TEMP COOK. 🤔 IMMA TRY THIS

Potatoes come from the andes in south america and putting them in the fryer is not exclusive to belgium

@@will_sfv So? No one said that it was

Interesting. Do you have an opinion on doing the second cook in an airfryer?

Do you still refrigerate the peeled potatoes overnight?

@@NaturalAegyo No we don't. They can be fried for the first time immediately after peeling. The key part is to let them cool down for about 45m to 60m in a towel on your counter top, before you go for the 2nd frying.

You should also cut them much thicker, European style

This size is way too small … Fast food restaurant style, not more

Frozen fries are just like mcdonalds which are great

tbf there are some brands of frozen french fries that are amazingly good and turn out perfect

@@y.a100the brand with the red bag

@@y.a100 McCain is pretty good depending where you go.

Theyre pre blanched fries. Basically, those frozen fries are already at the final point of Franks fries. Restaurants might pick up a better quality fry than some store brands, and they might use a better quality oil than what youd use at home... which is almost likely canola oil which is the cheapest.

Its practically a home made Perri Perri, we use it everywhere in Australia lmao, Siracha, Portuguese mix and mayo combined, gives it that nice orangey pink colour! and tastes awesome

@@truekingkoi8687 yes it is my general dipping sauce for many things.

Good ol' mayoketchup! Simple and effective.

we call it Salsa Golf in Argentina and you can make it yourself or buy it pre mixed.

It’s pretty common in Utah. It’s called fry sauce. Lol

There is more reasons to not do that as well , getting rid of that quantity of oil is a big pain in the butt ! seeing how cheap fries are, it's probably better to just go get them yourself at a restaurant and come back , or order them :P

@@bellybutthole69 If you're throwing out your oil after one fry session you're doing it wrong. Strain the oil and keep it in a jar.

@@SovietButcher I mean yes totally, but I would say that is part of being a pain in the butt hehe. And I say that for myself of course, some people might not care at all which is totally fine.

@@bellybutthole69 I bought a metal coffee filter that's used for making single cups of coffee. It's applications in the kitchen are awesome-straining oil im gonna reuse is one of them. You should look into it if you fry often

@PoKeZ see above lol

true

Something in this video was hard to replicate? Come on, you cut them and leave them in water for a couple of minutes, dry them and then make sure the oil's hot before you put them in the frying pan. You can just put one in to check the temperature and put the rest of them in later. You don't even need to do a lot of what Frank did unless you're absolutely obsessed with getting them to be "restaurant quality". Pretty sure they actually just put them in the freezer over night in most restaurants but whatever. Many people make big batches of them and freeze them in small portion size bags for a week or two. Making french fries is like the easiest thing to make after I don't know a sandwich and pouring cereal and milk into a bowl.

this is most definetly not how belgian fries are made -source: i'm belgian Belgian Fries are fried in animal fat, not vegetable oil. preferably ox. also the potatos are first peeled before being cut up, the slice of the fries is also on the larger side. belgian fries are not thin sticks. when theyre cut up, first bake them at 170 degrees celcius then let em cool down and bake them at 190 degrees celsius. they are ready when thay start to sing when you hold em out of the fat. with singing i meanai crispy nice sound they make when out of the fat. also these fries are way overcooked. the crispiness kicks in from the second frying not from being cooked that long. the process isnt that hard... just takes a bit of time.

word

I find it hard to believe most restaurants would go through the trouble. Also there is no way they'd shell out the cash for something like duck fat. These are better than what you'd get at almost any restaurant imo.

I know it sounds like a nice and fun tidbit to say "French fries are actually from Belgium" but that's a myth created by a single person and then parroted over and over again. Just because of the current popularity in Belgium doesn't mean it was invented there. Fries in Belgium are tasty and great but they were not invented there. They were actually a street food from Paris introduced to Belgium at a later date.

@@Sir_Walrus they were street food in Paris, introduced by a Belgian in Paris ... at least get your facts straight

@@outty84 No, They were introduced in Brussels after an industrialist moved from Paris. Get your facts straight. and the American soldiers mistaking Belgium from France is obviously made up since the term "French Fries" existed from before WW1 to begin with.

I thought there was eymtological confirmation that the name was originally about the cut, not the place of origin! French cut fries, (ie, julienned, ie, long thin sticks) eventually just lazily became French fries.

One way I heard it is the actual name is French Style (referring to how they are cut, julienne) Fried Potatoes. Seems like a better explanation than some guy couldn't figure out what country he was in.

This sounds like a fantastic idea. Can you share the specifics such as time and temperature? I must also try this.

@@muryanli Thanks for your interest! I use the same temperatures demonstrated by Frank “Potato”:-) Chilled and dried, hand-cut 1/4-inch thick potato sticks are lightly tossed in oil, then laid on the metal mesh in single layer with space to allow hot air to pass in between. After preheating the convection oven to 300ºF, insert the mesh and cook for 10 - 15 minutes. Remove and place the mesh in fridge on top of the bowl used to toss the sticks for 20 ~ 30 minutes. (Let them chill longer when I have time.) Afterward, while preheating the convection oven to 375ºF or 380ºF, remove the sticks into the same bowl and toss in order to rub the remaining oil on the bowl. (As there is only a tiny bit of oil to begin with, this could be symbolic and does nothing:-) Place the fries back onto the mesh. When the oven is ready, cook for 5 to 7 minutes. Remove fries into the bowl again, add flavor and toss. The metallic sound between the fries and glaze is very satisfying. Even though I still inspect during both blanching (observe degree of translucency) and searing (prevent char) using oven light, this is only because I am still experimenting. Compared with single-heating, I am no longer agonizing over multiple variables. Each stage has a simple goal. I am confident that I can reach a single pair of numbers if I can control quantity of potatoes. After these experiments, I feel that American Test Kitchen’s total brushoff of convection oven as air fryer may not be fully justified. ATK is correct about multilayers of convection oven: They are for cooking different foods simultaneously, not to increase cooking surface. My oven is a 15.5Q NuWave Brio (1.8 kW) with four slots, good for 3 medium russet potatoes on one mesh. I did try two meshes on the middle two slots, 5 potatoes. But then, I tend to switch the meshes in the middle of cooking, adding complexity. However, I am no longer certain that ATK folks have tested two-stage heating when they say “we have tried every method” to cook French fries in comparison with drawer-style air fryer. To answer the loss of simplicity in this method, I can swear off my physics degrees that overnight chilling and 3-hour post-blanching chilling are both overkills. The first chilling needs to be longer because water's heat capacity is huge. (Some recommend ice-water mixture to speed up.) Overnight is really a very convenient home cooking measure. The second chilling suffers from poor heat conductivity of air and plant fibre, as well as from low heat capacity of surrounding air. But if my potato sticks are on a single layer surrounded by cool air, there is no reason to wait for 3 hours. My estimate would be 40 minutes max. I wish I had space in freezer to speed up the second chilling, though.

I immediately applied the technique to air fry, and happy to report excellent results! I am certainly familiar with the concept of second frying, but never cared for potato fries before I got my convection oven/fryer. More importantly, I didn't imagine blanching in oil! Right before watching this, I was carefully testing combinations of temperature and other aspects in preparation, hoping to find that perfect compromise between surface char and internal texture. After learning about using fridge to cool down (and much lower temperature for blanching), I now get near-perfect fries every time without having to think! (Granted, it took a lot more time.)

​@@YuanLiuTheDoc Great breakdown. I love the depth of analysis over the simple fry, which is especially warranted given the unexpected results of an excellent fry from an air fryer. That said: why do you prefer the air fryer over frying in oil?

@@oliverbabb9780 You mean other than that, freshly injured by the missed membership in InstantPot mafia, I am determined to be part of air fryer squad? (Kidding aside, novelty is a factor for me to start looking at potato "fries".) My main problem is maintenance, like storing/disposing used oil, ventilation, and cleaning. As deep fried food is not a mainstay in my home, borrowing restaurant kitchen (aka takeout) is a better option for the occasional indulgence. I actually have an electric deep fryer locked under the counter, unlike the versatile convection oven that occupies the space of my old toaster (which was my oven-standin). I sometimes use the deep fryer for hotpot, because it can be returned to storage immediately after.

just google the conversion, you lazy bum

I just got my oil to almost 300C and damn... Yeah i live in a new house now.

𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐥𝐨𝐯𝐞 𝐜𝐨𝐧𝐭𝐞𝐧𝐭 𝐨𝐯𝐞𝐫 ❶❽ 𝐲𝐞𝐚𝐫𝐬 𝐨𝐥𝐝 Exclusive for *nude-datting.online* He's the person I love, he's my light day. The way the music flows and sounds is extravagant and fun. Girls is icon, legend, beautiful girl, princess, inspiration, a star. I could go on and on, understand this. I love NBA Girls.#垃圾

If you pause at exactly 3:56 you can see that right side is celcius and left is f ..... sooooo the equivalent is just right there so in 300f is around 150C

@@billypilgrim1 it's disrespectful from you - and for all the viewers worldwide to expect (all of) us to do it. Yes it's not that hard, sure - but metric system users are discriminated this way, so many of us need to do that additional step and waste our time - so it's the creators of videos that are not adding _other_ measures that are slacking off.

Omg that sounds really yummy. Gotta try the pickle juice addition! Thanks!

I suspect where you're from, Crown Burgers has been winning awards for their fries, no?

@@CLove511 oh you know it! Back in 1954 a local Arctic Circle fast food joint didn't have enough ketchup to serve with the fries for the day, so they mixed what they had with the same amount of mayo and called it fry sauce. From that day on they served every order of fries with fry sauce and every other local resturaunt soon followed. Salt Lake City, UT.

I never knew fry sauce was a UT thing until I was in my 20s. I would say I was relatively well traveled as a kid but was surprised when I just happened to ask for fry sauce at a burger joint and no one knew what I was asking for! It's certainly more common now but I most certainly won't refer to it as 'mayochup' or anything crazy lol

Where I'm from we call it pink sauce. I love it

𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐥𝐨𝐯𝐞 𝐜𝐨𝐧𝐭𝐞𝐧𝐭 𝐨𝐯𝐞𝐫 ❶❽ 𝐲𝐞𝐚𝐫𝐬 𝐨𝐥𝐝 Exclusive for *nude-datting.online* He's the person I love, he's my light day. The way the music flows and sounds is extravagant and fun. Girls is icon, legend, beautiful girl, princess, inspiration, a star. I could go on and on, understand this. I love NBA Girls.#垃圾

the cooling over night in the fridge isn't needed. we actually never put them in the fridge. At least I don't know anyone who does that. we do peel our potatoes though when we make fries. It really doesn't take that much time.

Lol!

@@MegaWesje Even if it were 2 days to make them, it's maybe 20 minutes of actual work, and you just plan ahead with other meals until then. Super easy to keep a meal calendar of each night, and what prep is needed for each recipe on each day.

ok you dont have to do all that to get crispy french fries this guy is doing too much🤣🤣🤣

This lemon peels' secret no body will tell you after watching this you will through away👉ukposts.info/have/v-deo/gY-Iio9-bmyqp58.html

simplifies..... I'm not sure that's the word used to describe this video.

@@paullee1521 he did simplify it. It just takes long, but that's normal with trying to prepare "optimal" food.

𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐥𝐨𝐯𝐞 𝐜𝐨𝐧𝐭𝐞𝐧𝐭 𝐨𝐯𝐞𝐫 ❶❽ 𝐲𝐞𝐚𝐫𝐬 𝐨𝐥𝐝 Exclusive for *nude-datting.online* He's the person I love, he's my light day. The way the music flows and sounds is extravagant and fun. Girls is icon, legend, beautiful girl, princess, inspiration, a star. I could go on and on, understand this. I love NBA Girls.#垃圾

By the time they were ready, it must have been the 6th of July 😂

ORIGIN STORY IS WRONG. (1) the U.S. name “french fries” existed in 1850 BEFORE soldiers went to Europe. (2) The term is documented in French cookbooks in the 1700s. Belgium has no record as old as that .

I just buy McDonalds. They follow the same 2-step process & only cost $1 .

Did you start them in March? 😆

people like left over fries?

This lemon peels' secret no body will tell you after watching this you will through away👉ukposts.info/have/v-deo/gY-Iio9-bmyqp58.html

Thank you for the tips!

alles voor onze lekkere fritjes he hij legt het wel heel raar uit deze chef

Die fritten trekken op gene zak.

@@GunterDierickx En daarom heb ik deze fameuze chef hier net een paar comments gezet in Engels over hoe wel fritten bakken loll. De thuis versie en de restaurant versie lol. Ook de temperaturen heb ik gecorrigeerd. 375 Fahrenheit tot 380 zei hij. Leuk ff fritten bakken tussen 190 en 200 graden Celsius lol Zou niet hoger mogen dan 180 Celsius oftewel 356 Fahrenheit.

You are talking about lard or tallow? I've never noticed that it makes fries taste any better than the oil.

Did u use duck fat too?

@@budrig Ah, good question. No, just used canola oil. Didn't want to buy duck fat for one batch of fries. The one thing that was important, that he mentioned, was the oil temp as you cook the fries in batches as that temp really drops when dropping in those chilled fries. I got impatient with a couple batches and dropped in some fries before the oil got back up to the required temp. Or, in a couple cases, I pulled the fries too early. For those, they weren't as crispy as they sat on the table as we were eating so I just refried them and they were great.

@@stampscapes Just a heads up that it's not just the fact they aren't so crispy, cooking fries in low temp oil makes them absorb the oil (not so good health-wise).

@@Welari12 right. that was said in the vid. will probably pick up a thermometer

@@stampscapes you can reuse duck fat several times, still pretty expensive but at least you can use it 4 5 times

This lemon peels' secret no body will tell you after watching this you will through away👉ukposts.info/have/v-deo/gY-Iio9-bmyqp58.html

Are you certain your not speaking to us from the afterlife?

How old are you, 80-90?

you can just use a knife, peel, cut into 4 then cut each piece into finger long shapes, they don't have to be the same length just same thickness. also half boil then fry it, saves you the hassle of waiting a day for practically the same results.

Exactly!!!

Chef Frank! Any thoughts on this? I’ve been making my potato wedges and roasted potatoes using this strategy, except I raise the pH with a little baking soda. Chef kenji Lopez alt says higher pH gets crispier roasted potatoes. Forgot why - maybe less gluten?

@@kenstravels981 Kenji is absolutely right. When you boil potatoes in basic water the starch breaks down much quicker. This creates these micro blisters on the potatoes. These micro blisters crisp up and you get a deliciously crunchy roast potatoes. The basic water helps with browning too, accelerating the maiard reaction. Acid does pretty much the exact opposite. It firms up the potato and reduces the browning. So I prefer acid for French fries, which I like with a firm exterior, and base for roast potatoes, which I like with a crumbly crunchy exterior. You also use the same technique when making potato chips(crisps if you're from the UK). Soaking the potatoes in acidic water helps with the potatoes not browning too quick, so you can get a crispy chip that's not brown as hell

@@kenstravels981 potato protein is patatin, gluten is typically found in certain grains. Other than that, good info. I'll try to remember the vinegar trick.

is it ok to boil them and then fry? is refrigeration necessary?

I love Kenji Lopez. It was through the The Food Lab that I finally learned how to have boiled eggs that peeled easily. I have a reputation for making a killer deviled egg, a recipe I learned from my mother, and they're often requested for parties/gatherings. If the shell won't easily slide off the egg you end with an egg white that is pitted and ugly, unsuitable for deviled eggs. I've tried everything with no repeatable success. But Kenji's method works 95% of the time. He takes the time to show you, not only how to make things taste better, but also why they'll taste better using his methods. The science behind cooking.

McDonalds for fries. Period.

@@DJL78 McDonald’s fries are disgusting and soggy. That’s because they’re cooked once from frozen straight out of a plastic bag. Five Guys fries are the best of any fast food chain because they use a method similar to the one in this video.

@@user-td4do3op2d Soft, soggy, and almost wet….just like your opinion. Sit down 🤡

@@DJL78 McDonalds fries are either a hit or a miss everytime you order. Sometimes they come out crispy and golden brown, come out soggy and bad. Five Guys cost a lot, but if you can afford it, they have the best fries, they come out good all the time and you get an extra, extra serving of them

@@hiitsmorgan5431 I’ve has Five Guys countless times and literally everything you just said about McDonalds is how I feel about Five Guys. Also my opinion mirrors 90% of the published taste tests that compared most of the major chains.

Nobody is forcing you to use duck fat

Yes but what happens when we deviate from instructions from experts

The air fryer will work, but the fries need to be soaked in some fat or oil. Then air fry .

This lemon peels' secret no body will tell you after watching this you will through away👉ukposts.info/have/v-deo/gY-Iio9-bmyqp58.html

you trolling or are you series?

@@soulaimaneboutjagualt590 They're serious, freezing actually does improves the texture. Another advantage of freezing them is you can make a huge batch ahead of time to keep frozen until you need.

That’s basically the McDonalds method. They blanch the fries in a central factory, and then freeze them. Later at the restaurant, the frozen fries are dumped into oil for final cooking .

So in that case why not just freeze them instead of blanching? And just fry immediately after freezing

I'm thinking about the same idea as you, i think yes, you could put them in the freezer, but I'm also hoping for a better answer.

Yes you can. Just freeze them in single layer, then transfer them to bag of some sort. You can either move the bag to the fridge in the morning or fry them straight from the freezer. Just lower temperature to 360F so the outside doesn’t brown to fast.

+ we peel the potatoes and cut them by hand.

@@tomholdorp5084 that is the only right way

as a fellow Belgian i can second this!

Good to know the right way its made, i never really checked since most times I eat them around midnight Saturdays after a few pints of Maes Pils outside a fritkot, best consumed with a burger with the fries inside.

First fry, best at around 160 Max. If your potato has to high a sugar count, it will get to brown to fast on a higher temperature. An exact time to fry doesn’t exist. They are ready when you hear them sing. Yes if you are in a hurry, you can fry them a second time straight away but that can and will lead to soggy fries. It truly is best when they are cold inside. 2 hours in the fridge will suffice but I learned in culinary school, overnight will be best. All though I never do it the restaurant way myself. Takes to damn long lol. The worst fries I ever ate, at a concert in Ireland. They looked nice and golden but still raw inside. I almost cried lol

Just use an air fryer.

@@stevenalexander4721 omfg your a genius

Refrigerator steps aren't key. I'd say the key is to blanch them to fully cook them, dry/let them cool off, then fry them on a higher heat to crisp them up

𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐥𝐨𝐯𝐞 𝐜𝐨𝐧𝐭𝐞𝐧𝐭 𝐨𝐯𝐞𝐫 ❶❽ 𝐲𝐞𝐚𝐫𝐬 𝐨𝐥𝐝 Exclusive for *nude-datting.online* He's the person I love, he's my light day. The way the music flows and sounds is extravagant and fun. Girls is icon, legend, beautiful girl, princess, inspiration, a star. I could go on and on, understand this. I love NBA Girls.#垃圾

😂

It means.. when you FINALLY get to eat them..you'll think, "that really isn't worth the extra 24 hrs" and that's not even considering the cost/difficulties in obtaining duck fat.

Yeah I’ll just buy McDonalds fries for $1 .

Oof

So yeah

So It been a years how was the fries?

Lmao

@@004spaw yep. those are indeed burnt. Putting up this video is an instant fail.

🤣

Came to say this aswell lmao. It's better to just soak the cut potatos and coat it with a thin layer of cornstarch then fry for 5 mins, take out and cool, and fry for 5-10 mins again. Perfect fries ive been making since I was 15(23 now) goes well with sour cream/gravy/ketchup/CHEESE DIP

@@BlackOilyMenKissing I prefer my fries cooked, not medium rare. Wash the potatoes please.

what do you mean precision they aren't called french fries because of US troops mingling with french speaking belgians. the term french fry predates ww2 by centuries and while the concept is french, the etymology of french fry is from the way they are cut, not because it's a parisian dish originally

Yes French cookbooks document the deep frying of sliced potatoes in the 1700s. Belgium has no record of the dish as old as that .

this is most definetly not how belgian fries are made -source: i'm belgian Belgian Fries are fried in animal fat, not vegetable oil. preferably ox. also the potatos are first peeled before being cut up, the slice of the fries is also on the larger side. belgian fries are not thin sticks. when theyre cut up, first bake them at 170 degrees celcius then let em cool down and bake them at 190 degrees celsius. they are ready when they start to sing when you hold em out of the fat. with singing i mean i crispy nice sound they make when out of the fat. also these fries are way overcooked. the crispiness kicks in from the second frying not from being cooked that long.

Thanks! I will try this! I remember eating my first Belgian fry. The outside is perfectly golden and thicc, nice subtle crunch, and the inside piping hot and fluffy. Pair it with a nice mayonnaise. Simply perfection.

@@kishouarima3730 good luck with it! Most Belgian households buy their fries already pre-fried so we are a bit spoiled :p but nothing beats fresh fries tho :)

You never blanche any friy that is not done im a third generation Friturist from Belgium !!!!!

Frank has his own UKposts channel "ProtoCooks with Chef Frank".

@@grizzlednerd4521 bless you Grizzled Nerd; if you are telling the truth, my life just got way better! ❤️

@@grizzlednerd4521 ITS TRUE! ITS ALL TRUE! Bless you Grizzled nerd! How can UKposts NOT put this channel on my feed before today ?! Better now than never !!! 🤟💪

Those sound great for a sword fight.

@@anderfu8273 Well they are not that thick so blunt force trauma will still break your fingers.

sounds like you actually had a very rational fear

It really isn't though, it's just a few steps spread out that probably take 20 minutes of work all told (minus oil cleanup time) and go faster as you do them more. He cuts and washes them in the morning or night before, blanches them, then lets them chill until it's time to fry them up. You can even use water to blanche if you're careful, so less cleanup. Even if you're eating fries every night...somehow...then you have a constant rotation of fries that are washed, blanched, and eaten.

@@CLove511 it's not so much work but it takes so much time. it really only works for serving, because then you'll know to make it before. If you're craving restaurant fries, might as well buy some because it'll take a day or two to make these according to his recipe. Not really worth the work unless you wanna impress guests.

@@hp2513 sure, but cooking isn't necessarily "What sounds good at this exact moment?" If I know I get duck-fat fries tomorrow, I'm craving them every second until I make them, and I can get restaurant fries to tide me over until then :)

@@CLove511 nobody wants “restaurant quality” fries that wont be ready for 6 hours..

@@CyclingLasVegas I'll eat them with my better-than-most-restaurant quality brisket that takes 8, and you can agree to disagree.

how can you endorse this video when he doesnt' even peel the potatos and cut the fries by hand? also, I think they are slighty overcooked guessing by the color. Also, the 6-8 hours is really not necessary.

@@TheMacallan14 why peel them, the skin is nice

@@user-wp7zc1np9x Won't find them that way in Belgium! Belgian (French) fries DON'T have skin on them. You can, but not how we do it.

@@TheMacallan14 I know, ik ben van Mol vintj

@@TheMacallan14 maar video had het niet over hoe ze het hier maken dus, gewoon zijn eigen ding

As far as I know, you can. Just make sure to dry then off before putting them in the oil for the final fry. I don't usually do it, I like my food fresh and have plenty of time, but what you propose is the idea behind store sold fry-ready fries (though some are just pre-fried). Though I can't offer much insight on this, your choice of oil might affect the freezing point, as well as the taste of the fries. This is just about the limit of my knowledge on this matter, might have to wait for a more experienced cook to come along and correct me, or just experiment a bit. If anything I said doesn't hold up, feel free to correct me

That is actually what we do in the Netherlands, we buy a bag of frozen fries at the supermarket. They have only been blanched in the factory so we can immediately fry them up in one go.

Absolutely. This is exactly what frozen french fires at the grocery store are. Blanched, frozen fries. The ice crystals forming inside the fries will even make their insides fluffier. Fry, freeze, fry is how I've always made french fries. Perfectly crispy, perfectly fluffy. The best way to eat several potatoes xD

@@Lolbama2012 Hoping that the end result is better than store-bought frozen fries, which have a cardboard texture and are not very tasty.

After frozen, need to let out about 2-3 hours before using to let fries get to room temperature, then wipe with paper towel to dry excess water, also need to be more careful when put fries into hot oil. I don't have microwave so I don't know is it possible to microwave it when got out from freezer. If it possible then can skip multiple step, basically let out, microwave, dry check, fry.

oh honey, why did I marry a moron who can't plan ahead for one day

funny

Facts

I think this method is way overkill to be honest. Just slice the spuds evenly (a mandolin isn't necessary, especially if you have little space to begin), heat the oil in a pan for 10 minutes (may need longer if the kitchen is cold like ours) and cook for approximately ten minutes or so depending on the amount. Drain onto kitchen roll. I think the only major problem is what to do with the oil if you don't have chips often so you wouldn't have a permanent pan of oil on the stovetop.

@@1Thunderfire oil storage isn’t even an issue if you own a deep fryer like I do.

How's it going?

this is most definetly not how belgian fries are made -source: i'm belgian Belgian Fries are fried in animal fat, not vegetable oil. preferably ox. also the potatos are first peeled before being cut up, the slice of the fries is also on the larger side. belgian fries are not thin sticks. when theyre cut up, first bake them at 170 degrees celcius then let em cool down and bake them at 190 degrees celsius. they are ready when thay start to sing when you hold em out of the fat. with singing i mean i crispy nice sound they make when out of the fat. also these fries are way overcooked. the crispiness kicks in from the second frying not from being cooked that long.

𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐥𝐨𝐯𝐞 𝐜𝐨𝐧𝐭𝐞𝐧𝐭 𝐨𝐯𝐞𝐫 ❶❽ 𝐲𝐞𝐚𝐫𝐬 𝐨𝐥𝐝 Exclusive for *nude-datting.online* He's the person I love, he's my light day. The way the music flows and sounds is extravagant and fun. Girls is icon, legend, beautiful girl, princess, inspiration, a star. I could go on and on, understand this. I love NBA Girls.#垃圾