Tips for CRISPY French Fries

#shorts #fries #frenchfries #crispypotatoes
how to make French fries
crispy French fry recipes
better than mcdonalds, wendys, definitely five guys lol
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USEFUL KITCHEN GEAR
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[blademonkey]

thank you for this amazing fitness and health advice I have lost a total of 20 pounds and developed an 80 pack thanks to you

[frozendogfood]

"Kobe!" *starts a fucking grease fire*

[PSpwns]

McDonalds does not use Kennebec potatoes, they use a variety of Russet potatoes including the Burbank Russet, Blazer Russet, and Clearwater Russet.

[yortiz]

"They go flacid and limpy in under 30 seconds " relatable 😔

[yaboisnugg]

Yes yes.. the fries looked delicious. But are we not gonna talk about what he was gonna do with that fry at the end? 🤔

[yorgh_drakeblood]

I just slightly undercook a baked potato, then cut it into fries and deep fry. The precook makes them crisp up in the oil much faster and more thoroughly

[minifeebas]

Belgian here
Bintje potatoes are one of the best potatoes for fries and actually affordable
For the best taste, fry then first at 140°C for around 5 minutes (gotta feel it a bit through experience, can be longer if you like em thick), get them out of the oil and let them cool to room temperature (or colder, bigger temperature difference with the next step means more crisp).
After this, fry them at 170-180°C until they are gold-brown

[blushfaerie]

The end looked like he was going to feed his belly button

[MyBoomStick]

There’s a shockingly lack of comments addressing the fact that he feeds French fries to his bellybutton

[humdee]

Tried your vinegar technique and I now only make french fries this way!! Comes out crispy every time. Also find that the longer the potatoes are in the vinegar water, the crispier it gets. Thanks 👍

[somebody]

I've been deep frying French fries since I was 10 years old and learned a TON about it through experimentation.

For frying you want high starch and low moisture type potatoes. Russets are not too bad for this type. The denser the potato is the better results you will have.

But type aside, the most impactful factors in frying are: 1) The evenness of the fries cuts. You really need to make sure the pieces are as even as possible, the more variations between their sizes the more problems you will have. and 2) ratio of oil to fries and distribution of the fries in the pan. Having a wide pan where each fry gets to roam in its own space is not something you want, you want to put them in and for them to kinda get clumped up together at the start. You want to carefully move them around so they don't stick to the pan or each other. But you don't want to move them too much you tear them apart. When they get a little too sticky, leave them for a little bit and come back later to separate them. then 3) heat, you don't actually want uniform temperature throughout the cooking process. You want to start off with a high temperature and somewhat drop off throughout the cooking process to allow time for the crispy crust to form. Preheat to 375 and after you drop the fries in, drop it to 325 or even 300.

[buffycleaveland]

He looked like he was going to feed that fry to his belly button 😂

[andrewps]

I worked for a restaurant that did fresh cut fries; we didn’t use vinegar but we did soak in water and had a blanch and final frying process; so much better than prepackaged fries.

[xero]

"in about 30s, it becomes flaccid and limpy"

me too french fry... me too...

[Hluww]

“It’ll go flaccid and limpy…” 😔, please don’t bring me back

[Scoofus_]

Finally, someone who understands that the circle game only counts if it's below the waste.

[Chris-ewpb]

I recommend freezing them. Nearly all fast food places have forzen fries and them being frozen allows more crisping on the outside while the inside has to thaw then cook, giving it that soft, mashed potatoe textured inside. Then dust it with seasonings IMMEDIATELY after taking out of the oil.

[GrizzlyTank]

To get crispy fries you gotta fry them twice. The first time at a low temp to cook the potato inside and the second time at a high temp to crisp up the outside. Also, you gotta let them cook completely in between each batch.

[timon]

The vinegar also makes the fries "floppy" and not prone to break

[whyme]

I was really looking at this dude like why is he about to shove a french fry until his belly button until I realized he was just screwing with us