7 Ways Professional Chefs Make Their Potatoes Fancy

[@Sara-mf3px]

I looooove potatoes. I need to try each one. Every ONE!! Top of my bucket list!!

[@Sanicfarces]

I like how the first chef just digs out the potato's inside's I like how the second chef peeled off the potato's face The third potato's face when it is sliced to death Fourth chef taught us how to turn a healthy potato to heart attack Fifth chef puts his finger in hot oil Sixth chef: is it sushi? is it butter? No, it's potato Last chef makes parpadalle( is this how you spell it?) out of potato

[@cubamilano]

Pappardelle

[@kausarshahkhan2083]

Thank you dear.

[@busybee2033]

Why all that much butter though 🤔

[@pomidorus9]

@@busybee2033 for texture

[@spyboy537]

"This is an ugly potato" Potato: you dont have to do me like that😢

[@SporeZSporeZ]

😂😂😂

[@bunnymcfoo8650]

Ohhhhhh my god where has aligot been all my life?

[@evamickova611]

Fr🤤🤤

[@wangyeelinpamela]

Chef Ashifshalfred at 8:15 making the aligot, since the marker is missing

[@RedKid044]

"This is an ugly potato" The potato : aS iF yOu'Re AnY BeTtEr 😂😂😂😂

[@MFnDahk]

I've definitely eatin some less than attractive things that turned into repeat visits 😆 and short lived relationships..

[@CamperCarl00]

The guy making Aligot potatoes essentially created a meatless Zuppa Toscana mash. I'm not complaining because he obviously made the best dish.

[@dinacx]

idk the first one looks nicer to me

[@deenaxic9134]

level 1 .. waaay more advanced than later levels, maybe calling it levels wasn't a good choice.

[@zoeotaku5608]

THANK YOU. He said let's start w sth more simple I'm like wHa- Maybe it's by "fanciness" and influenced by the old Eurocentric idea that European techniques are fancier than Asian ones?

[@MrJnice1983]

As a server in Baltimore this restaurant has a history of not paying their employees

[@wendywilliams3495]

Wow, that's messed up. Aren't these high end restaurants? Hopefully those servers at least got their tips. What's the average base pay for servers in Baltimore? It's $2.13/hr here in Texas.

[@MrJnice1983]

@@wendywilliams3495 Hey I only know about Duck Duck Goose here in Baltimore, I hope the other places are more ethnicial. Also yeah it's low here in Baltimore but I mean late checks and IOUs. Getting a tip wage is one thing having to chase your boss for money is another.

[@TiMe-q1z]

@@wendywilliams34952.13 is everywhere it's tipped minimum wage that's under federallaw but some states banned it

[@cevatkokbudak6414]

Holy sh

[@alejandrabarr]

This comment is confusing what arr you saying thwy dont give them there tips? Because usually in resturants you barely get paid with the exception of tip. A check will be like 15 or 20 dollars lol.

[@saminrayhan5294]

I'm pretty disappointed that nobody is talking about the 4th potato dish. It's by far the best patoto dish in here

[@awiexiaawiexia5645]

The fourth chef really said that he aint wasting any potatoes😂😂😂

[@smokedawg2100]

Nobody: Danny's friend: "straight from Hong Kong baby" 🤣🤣🤣🤣🤣🤣

[@liamengström-y3q]

i made a cutting board for hasselback potatos because i love them so much

[@deenaxic9134]

Key take away from this: Deep fry everything.

[@AmberU]

Literally you can never go wrong frying anything !

[@deenaxic9134]

@@AmberU And yet, people would lose their shit if you tried it on a baby. So .. Your statement is incorrect.

[@rottnlove]

and CHEESE.

[@lowleekun2134]

Wow, that probably cost 1 million

[@anumeyachandra]

I learnt 2 things today: 1) Truffle is a kind of mushroom 2) Chefs love to pair potatoes with truffle.

[@danzicz1890]

By my opinion some of these didn't fully made the task like some of these didn't made the potato the star and they made it Fancy thanks to another ingredience that kinda stole the show.

[@yumi.is.not.dumb123]

i hope that’s edible marker 😅

[@danzicz1890]

@@yumi.is.not.dumb123 huh what marker?

[@yumi.is.not.dumb123]

because you drew on the potato and in some of them they didn’t peel the skin

[@danzicz1890]

@@yumi.is.not.dumb123 I drew it ?

[@yumi.is.not.dumb123]

ON the potato

[@TheLawlessRogue]

they all look so good, Im starving...

[@Sanismom]

The potato salad is a good idea for a salad dressing or a salad dressing for the kids and for dinner or something to drink 🍺 with it and then I have some thing else I like and then I’ll have some thing to eat and then I can make a salad and some salad 🥗 for lunch or whatever 😊

[@LindiweZ]

WTF did your language center just break down?

[@jrgmen]

Number 3 looks so simple and delicious 🤤

[@Pooya1484]

3 was the best

[@HannahLee-em4ei]

1:12 people who cook will know how hard to get a perfect number when cooking

[@8000Christopher]

Zeez I caught this on MSN, and found your channel. Nice vid, but what about egg fried rice, and what about Uncle Roger ???? You and Uncle Roger, I haven't got a favourite yet, let YOU know when I do. LOL ;)

[@CoachPiccolo]

Chef Yipe made his own jig with two spoons

[@pomidorus9]

Wow those look so good...

[@sandrafrancisco]

you know a man is a real chef when they have a brick in the kitchen drawer

[@琴鍵黑白貓]

What a Masterpiece!

[@Homiko-Hirasawa]

Fr

[@URUI]

Lele 6 and Level 1 are the best for me 👍

[@cevatkokbudak6414]

Do this with every vegetable

[@NotAlexisNa]

Aligot was my personal fav 😃

[@louwynan9274]

3 second rule💀

[@peeboo08]

What if it dropped on a sh!t... I wouldn't pick it up even for a second

[@Langlangsland]

The last one is the best I can’t wait to try it some day 🎉❤

[@pauliewalnuts5241]

I'd love to see a video on what wrist watches Chefs wear.

[@rottnlove]

A Thyme piece.

[@anunitasingh4913]

The fifth one is looking like a Indian golgappa 11:10😂😂

[@AlohaJade808]

Potato facial 😂😅chef said.

[@SlickyGOGO]

brick is cooking utensil

[@OO_sunflower_OO]

I’m here for chef yipe

[@riosrolls]

tbh i feel like the first one is the most fancy

[@Hfuyff-d2z]

My high cholesterol would never 😞

[@chinoplata1]

What is the mix?

[@CookwithPreka-ug3vj]

Interesting show

[@maxbowers]

Europe should cry. He called a potato ugly

[@markjones984]

where can we find the recipe for the Mochi, it isn't on your website, and when i subscribed I didn't receive a newsletter

[@DannyGrubs]

Will be releasing soon

[@ismiarahma3136]

okay, but which one is the best?

[@fallenazrael5291]

i want that pomme alligot recipe

[@edna6847]

Wait wait WAIT!!! What was in "the little mix"?!

[@alisonvelita9852]

Sameeee i want to know 😢

[@ottrE]

8:12 level 4

[@LailasLand10]

I have the power for 6.1k likes😂

[@JeNGaL9]

What was in the pot on the stove?

[@SamairaAhammedAreeba]

No chef are not better than mom 😅😅

[@arthurgeorge5474]

What was that liquid he added to the potato?

[@blueflavoredlemon2683]

Did he heat up heavy cream or was that something else?

[@deenaxic9134]

level 7 is a dish a lot of people made form watching tiktok, not really professionally executed.

[@toshivashistha3760]

Did he make gol gappe from potatoes 😂😂

[@alisonvelita9852]

Hi, can someone please tell me what ingredients did the chef use for the liquid mix for the pommes aligot?? 🙏

[@dennis1954]

Recipe: 1-Peel and cut the potatoes into large cubes. 2-Boil the potatoes in a pot with water and a large pinch of salt. 3-When the potatoes are soft, pull them out and let dry on a sheet pan for about 30-40 to let the moisture escape. The more moisture comes out of the potato, the more milk, butter, and cheese can be absorbed into the potato. 4-While the potatoes are being cooked, dump all the potato skin into cold water to pull out the starch. Soak for 5 minutes and let completely dry. 5-Fry the peels in 350 Fahrenheit until nice and crispy. Sprinkle salt and chopped chives. 6-Grate a generous amount of Raclette, Jarlsberg, and Emmentaler cheese. 7-In a pot melt 1lb of butter, pinch of salt, and thyme. Add equal parts milk and heavy cream as well. 8-Using a food mill, mash the potatoes that have been drying. 9-To the mashed potatoes, add a large scoop of #7 and mix well until nice and soft. 10-On a low fire, mix the mashed potatoes and all the cheese that’s been grated. 11-When the aligot is able to be stretched to the ceiling, it’s time to plate. 12-Garnish with your favorite chopped greens and enjoy!

[@alisonvelita9852]

@@dennis1954 Thank you so much !! 😊

[@ggk9828]

Please don't promote BETTER HELP for obvious reasons. If you have to ask, we have bigger problems

[@ItachiUchihaisamartyr]

Why? Talking to someone can sometimes really improve your life?

[@lamarbennett436]

Consider me living under a rock

[@rahilawaseem6466]

Huh?

[@Adam-pk7go]

@@ItachiUchihaisamartyrive heard some bad things about the quality and legitimacy of their “therapists” Not sure how much is true, but a lot of people seem to dislike the company

[@Kimmaline]

​@@Adam-pk7go there was a controversy with their therapists about four years ago. In that time there have reportedly been some changes made, which I can't attest to personally. What I can say is that there are ways for any consumer of mental healthcare to protect themselves when choosing a therapist by any method--the most notable of which is checking the credentials of whichever practitioner they use--I also recommend that you interview your therapist. One of the best features of BH (I've neither used them nor worked for them, but I know many people who have been consumers) is the ability to switch off clinicians without ever having to speak to the one you're "firing." I actually think that from a therapeutic angle this could be kinda problematic, but given what it is that BH is selling (an *alternative* to the traditional model of therapy) I think it works as best as the current set-up allows. I think the biggest mistake BetterHelp made back when they started was equating a database service with automatic legitimacy of their practitioners in their messaging and advertising. That is very much how they sold themselves, however, and gave the therapists an automatic air of authenticity they simply didn't have. That coupled with a public already far too hesitant about mental healthcare and not as literate with the process as we should be created a bit of a perfect storm for some bad outcomes--there was less oversight for both unlicensed therapists who wiggled through, and simply bad therapists. Like I said, I've never used them and I don't work for them, but I am pretty passionate about fighting the social-shaming enforced blanket ban on BetterHelp that much of the public has placed on content creators. Anyone who takes a sponsorship from them will find a bevy of these comments right at the top--but almost never from people who can cite much more than rumor, and nothing much recent. I think it does the public a MASSIVE disservice to completely write them (or any alternative/lower-cost route to mental health services) off because of past failures. Ideally we would all have easy access to free healthcare, mental healthcare, and college would be paid through long enough to actually make sure we had plenty of educated practitioners--that is what we all deserve. I don't live in Germany, however, I live in the U.S (so instead I get a grossly over-funded Military Industrial Complex.😂) I'm working to change access to care for the better while dealing with the society I've got....and a whole lot of people desperately need mental healthcare *right now* that they simply will not receive through "traditional" routes. BetterHelp isn't the source of education and training for these therapists any more than Kaiser Permanente has its own med school--BH for the most part is effectively a matchmaking service. I'm not saying we don't hold them to account when they screw up, we absolutely must. But in a time and a place where access to therapy is so limited for the *majority* of Americans, I think that cutting off ANY kind of access to lower-cost mental health help based on past transgressions very literally helps no one. Not one single person.

[@giovannibuie6746]

Where is the restaurant with the cheesy potatoes that look like that’s in Fells point Baltimore

[@zhamu4822]

i thought better help was a scam ?

[@Peabunutter]

I like potatoes

[@Kattyy_2]

Those look hard to make , i mean all of them. It also looks good, im starving now🥹

[@ashleysnowden7646]

14:05 that poor potato just wanted to be used to make good food😢

[@shannonbolden4456]

Is this restaurant Duck Duck goose in Baltimore ?

[@oliwiakaczmarek1395]

gość co usmażył kluski śląskie

[@jay-zg1re]

Can someone give me all the ingredients for the pommes aligot 8:16

[@dennis1954]

Recipe: 1-Peel and cut the potatoes into large cubes. 2-Boil the potatoes in a pot with water and a large pinch of salt. 3-When the potatoes are soft, pull them out and let dry on a sheet pan for about 30-40 to let the moisture escape. The more moisture comes out of the potato, the more milk, butter, and cheese can be absorbed into the potato. 4-While the potatoes are being cooked, dump all the potato skin into cold water to pull out the starch. Soak for 5 minutes and let completely dry. 5-Fry the peels in 350 Fahrenheit until nice and crispy. Sprinkle salt and chopped chives. 6-Grate a generous amount of Raclette, Jarlsberg, and Emmentaler cheese. 7-In a pot melt 1lb of butter, pinch of salt, and thyme. Add equal parts milk and heavy cream as well. 8-Using a food mill, mash the potatoes that have been drying. 9-To the mashed potatoes, add a large scoop of step 7 and mix well until nice and soft. 10-On a low fire, mix the mashed potatoes and all the cheese that’s been grated. 11-When the aligot is able to be stretched to the ceiling, it’s time to plate. 12-Garnish with your favorite chopped greens and enjoy!

[@jay-zg1re]

@@dennis1954 thank you so much

[@dennis1954]

@@jay-zg1research this name: chefashishalfred for a better comment section. I tried to link the website I pulled the recipe from but couldn’t.

[@dennis1954]

@@jay-zg1re search this for the recipes - grubgang beehiiv Five Different Ways Professional Chefs Turn Their Potatoes Fancy (note: beehiiv not beehive)

[@cevatkokbudak6414]

​@@dennis1954Thanks

[@chympui]

Wow! Gila! Nampak enak semua! 🤤😍❤‍🔥

[@hao_china_goods]

Sorry but what “liquid” did he put inside the mashed ones? I missed that 🧐

[@Kanika-gw8zc]

What was that liquid?? Is that milk or what 🤔

[@josefalima8448]

Deve está uma delícia 😋😋😋😋 mais me diga por favor que líquido vc coloca na batata antes do queijo?em português por favor 🇧🇷

[@repkamon7]

in 7:51 one of the potato is dead bro

[@michaelsujadi3689]

they killed the green guy XD

[@ZasJenjen]

🙂

[@starvinmarvin1200]

2:16 for that size and if its legit, id guess 40-50 bucks

[@SharnetinoGunnerSargent]

6:57 am I the only dirty minded here?

[@jenniferhwang1163]

❤

[@nisqhog2881]

Isn't the potato "Mochi" they made literally just Gnocchi? Little confused at all the ways to mix flour, potatoes and water and get the same thing in different form factors lol

[@akuaofosu2152]

👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻

[@samrazaman1004]

Plz pin

[@JaydenBajeca]

First