Why French fries are ALWAYS better at restaurants

#shorts #frenchfries #acooknamedmatt

[@AstroSully]

People don’t understand making fries is a long ass process

[@acooknamedMatt]

Even the normal way is a longer process yup

[@tjscooking]

Boil and let them go a tad further, drain and then shake vigorously, into the airfryer with some oil. 25 min later they are the soo close to this! Try it

[@kevinwarming7706]

Ever been to McDonald’s lol

[@bigaaron]

​@tjscooking Oven fries, "convection fried" fries, are always worse than a true fried fry though, imo

[@charlesxavier1121]

If you're rtarded.

[@roudari20]

"babe, when are the french fries ready??" "just two more days babe!"

[@iiii4271]

😂😂

[@Mizushimeee]

You know your wife is a keeper if she’s willing to wait for 3 days for her husband to serve her french fries

[@arch391]

Andy😂

[@jacksss210]

bruhhhh

[@blackrosalina]

@@MizushimeeeI know my big back behind would 😭

[@thefoxking4463]

“I was just missing one step.” *proceeds to do an entire side quest*

[@cowboy_starzzz]

hahhahaha

[@jusaimbetter9467]

😂😂

[@tylercorrin1615]

Skyrim type shit🤣

[@bbg3.]

No it was only one thing that he changed

[@kjenglish8748]

😂😂😂

[@RinRinStrikes]

Instructions unclear, died from hunger while cooking

[@duckieman69]

Bro ain't no restaurant filling the whole 10 fridges with just fries...

[@AbdullahZafar47]

Ya they always make fries there

[@timothyfloyd3269]

thats cause they do them in tubs they soak them in water then frie them for 6 min then pull them out put them into the fridge and they sit in these tubs to be fried again later.

[@timothyfloyd3269]

@oinkoinkpork909 one place i worked was a mom and pop shop. We did those 12 gallon rubber buckets. About 4-5 during the week each morning. And the weekend we would do up to 8 and it was a really small kitchen so 2 hours would be dedicated to just frieing fries in batches in the morning while the oil was lower temp.

[@barsultra]

I work in a restaurant and it all comes in bags that we then put in refrigerator and then we fry them. They all come pre-cooked. This process has already been done by the time it gets to the restaurant.

[@Irelandnokuro]

They most likely buy frozen fries (which have gone through the whole process) in mass

[@artursoares1584]

1975: French fries, please. 2036: Enjoy your meal, sir.

[@angwysocnub4195]

2020 - 2024 rn:

[@modyshafy]

It tool me 10 seconds to realize the joke

[@madnelliotss]

@@modyshafyi dont undersyand 😢

[@GLEPPPPP]

@@madnelliotss they ordered it in 1975 and it took so long to make that it was ready in 2036 :))

[@christa4172]

I thought it was a mockery on todays food, that are literally a simple snack, but are considered a whole meal

[@IslamicVersion]

"when are the fries ready" "Will be delivered in 2 business days"

[@tahamuhammad1814]

When did he ever say to wait an entire day between each step, all of this can probably happen within 10 hours at best.

[@pokemata1035]

@@tahamuhammad1814 "Hey bro, it's been an hour, when will the fries be done??" "Just 9 more hours!"

[@shqipe4801]

@@pokemata1035lmfao well look if you want those crunchy fries you gotta do what you gotta do

[@SpaceCat7642]

​@@shqipe4801 Meh that Sounds like so much extra work. Its a no for me. I would like to survive and not starve to death in the 10 Hours.

[@mahalagiul]

Why are the restaurant fries better?!?!? Because i can’t be arsed with all rhat process at home lol

[@Hoodie_REBORN]

Therapist: Circular fries don’t exist, they can’t hurt you. Circular Fries:

[@Hoodie_REBORN]

33 Likes no comment? Lemme fix that myself

[@ArchitGamingAG]

​@@Hoodie_REBORN real

[@YxsdrFN]

@@Hoodie_REBORNbro took it upon himself🗣️

[@Thecommentmolester]

​@@Hoodie_REBORN "Fine. I'll do it myself."

[@kvuvccuc]

Erm… Akshually, they’re CYLINDRICAL-as in, in the shape of a CYLINDER 🤓👆👆👆

[@Mystic9442]

"Fries are worse at home" Mom's cooking: 🗿🔥 321 LIKES ŒMG THANKS

[@adamwilliams7710]

it could be diabolical or the best meal you have ever had

[@snail137]

I cook better than my mom

[@LightScratcher]

​@@snail137 no you dont

[@mohammedhamid9394]

@@snail137cap

[@mohammedhamid9394]

@@snail137no one cooks better than their mom 😂

[@Randomness87]

Theres no way in hell im waiting 3 days for fries 🍟🍟

[@acooknamedMatt]

That’s why they better in restaurants. Time time time

[@cryingalone7572]

Yeah. And no way People would buy fries at a top tier resturant. whats next nuggets?

[@tanisgeorgetti1439]

@@acooknamedMatt Reminds me of when I worked at Hudsons bay and they used to get us to defrost our frozen fries in a bucket in the fridge and they would get kind of bumpy on the edges like that and crisp up so good!!!!

[@JakeTheDawgMusicOfficial]

@@acooknamedMattmost restaurants have frozen ready to fry French fries 😂

[@Randomness87]

@@acooknamedMatt please don't tell anyone else that.. it's embarrassing. Restaurants don't do this shit either . They open a bag and fry. Even fancy places don't spend 3 days on some fries. That's some bull$hit. The fall of is real in this one

[@Jazidrink-lf6qz]

“When will the fries be done?” “About 2 business day” EDITED: OMG THANK YOU FOR 1k LIKED!! ❤

[@kingfuofuo2456]

Haha

[@LucyAgosto-l2q]

Haha

[@JJ_Pinger]

stolen but ok

[@CompGuyo]

​@@JJ_Pingeryour reply is "stolen" (such a dumb term on KZbin shorts 😐) but ok

[@JJ_Pinger]

@@CompGuyo is it really fair to you that the person who made the joke got it stolen and the stolen one got a few hundred likes?

[@Miss_Skooter]

This was a good reminder of why I've turned off shorts.

[@Miss_Skooter]

@RebelRewind on desktop when I click X on them in the homepage they disappear for 30 days. Idk if there's a more permanent solution

[@TheSocialExperiments]

😂😂😂​@@ImageTherapy

[@suntzu1409]

How to turn off shorts

[@Miss_Skooter]

@suntzu1409 on desktop you can click the "X" of the shorts tab and that will hide it for 30 days (idk of any other ways)

[@silvy3047]

"just cook at home it's cheaper and tastes better than a restaurant" Cooking at home: a 3 day process

[@CLove511]

It's really not that much effort though. You can buy a French fry slicer for dirt cheap, pop a couple of potatoes through, then boil them. That's what, 20 minutes to make 2-3 batches? Then you've got them in your fridge to fry up anytime in the next few days with steak, sandwiches, burgers, or even poutine.

[@Floory2009]

Just cut it into shape and throw it in the fryer not the long @ss fridge process

[@ralphiesarch8980]

These tips are for more experienced cooks. Basic quick beginner friendly fries is just slicing a potato (don't need to peel) and paper towel drying them. Heat a shallow pan of oil then put the fries in to saute/fry. The thinner you slice them, the crispier.

[@thegrimreaper9552]

My mom literally makes them in less than an hour, they are amazing

[@crispyjelly2485]

​@@hcure4003these steps can be done with a freezer too, ideally you'd do fryday (lol) and make a massive batch, with the par boiling, then par frying on the same day. At this step, you freeze them. It's a lot of effort, but it's actually worth it, ESPECIALLY if you have food allergies since it's your kitchen and you can ensure no allergies

[@dtk5000]

Bro throw 50 % of the potatoes 🥔💀

[@smellmybacons2184]

that's what im saying bro he only used like half of the potatoes

[@festekiz]

Fr. I hope he did not throw them in to trash

[@Ferdi9nd]

well thats what most of western civilazation built on my love. Its Waste Culture.

[@Da_Real_Baguette]

WHY ARE THEY ROUND

[@kuroxell]

​@@Da_Real_Baguette YOU MEAN THEY SHOULD BE SQUARE?

[@LeoLaKaprio]

I made it as crispy, tasty and perfect like this today. Just cut the potatoes, wash it, boil it for 3-6 mins, dry them a little, add corn starch and salt, fry in oil (Don't need too much) until golden brown, add other flavors or seasonings if like and boom. Was crunching up in my mouth and was delicious.

[@CasuallyCruelCrushesClub]

One thing I like to do is coat them in cornflour and instead of refrigerating them you have to fry them once let them rest a bit and fry them again. The three things combined, adds a really crunchy flavor and it doesn't take much time really.

[@tiagowang]

"Two days? That's it? Try my 2 years french fries instead"

[@SolsticeOfTheSeawings]

chuch fan

[@sadie_draws8210]

cuch fan??

[@pow_20]

Try my 20 year French fries instead

[@TacticalUser.]

Sambucha reference :joy:

[@rvsnj82615]

"(insert number)(insert noun)? Try my (insert number)(insert noun) (insert food name) instead."

[@josephmadre5995]

worked at five guys for 3 years. we cut the potatoes then run them through a machine to get the starch out then soak them in water all day. when we cook them we fry them for a minute or so then take them out the oil and let them cool for at least 2-3 mins. then we fry them again and use the pinch test to check when theyre ready. not a set formula to it because we get potatoes from all over and depending on where theyre from dictates how they cook. the fries should be golden brown and snap easily and when u pinch it the inside should be mashed potatoes. and then we season with salt or cajun seasoning.

[@DB-xo6xh]

Cool!

[@Krisnina]

five guys always got baller fries. and i love how usually they'll just dump more fries in the bag than i asked for haha

[@branhub]

Five guys is good eatin’

[@fgshi3694]

Im working there now this is facts

[@charmendaria]

bro just exposed :sob:

[@msamour]

They just need to be (what we call in Québec ( blanchis). This just partly cooked for a couple of minutes in peanut oil (If you are not allergic) repeat the process, resting 5-10 minutes, and fried for about 3-5 minutes. The restaurant that I buy my poutine at blanches the potatoes at least twice. Been eating poutine for 40 years.

[@Emotionlesscommenter]

“Yo son! Time to go!!” “No. I’m watching history”

[@lathamtk]

I really like how precise the instructions are. "Boil them until they are kinda falling apart", "fry them until they're leathery-looking"

[@VincentvanFlow]

Honestly the best kind of cooking instructions lol

[@EmyN]

That’s why he said there’s a full video

[@sydneyhobbs9817]

A lot of cooking instructions are like that 😅

[@Rosemary46840]

That's actually a lot more precise than saying a certain amount of time since the same exact time and whatnot work for everyone

[@Rosemary46840]

Won't

[@eqeeqeqeqeeqeqeq6696]

Turns out the „one step he was missing“ takes 2 days.

[@elderscrollsswimmer4833]

Restaurants keep making new ones daily and have the older patches ready to go.

[@choule90]

No it don't 😂😂 it does take hours though.. if you blanch them in early mid morning they'll be good to go by the time you want dinner at 5-6

[@JustArcher19]

Why are your first quotation marks upside down?

[@eqeeqeqeqeeqeqeq6696]

@@JustArcher19 its like that in my country

[@LoloDawn]

And consists of at least four steps lol

[@Guacosquad]

Video: ❌ Knife sounding like Pickleball when he slices: ✅

[@lauramurambiwa9721]

Y’all my mouth is actually watering 😭

[@justarandomhandle01]

"Hey bro, can you make french fries for me?" *"Sure, just wait 2 days"*

[@dahleno2014]

You can make them quite easily in just one day. Look at Chef Jean Pierre’s video on it. Just have to let them chill overnight then fry the next day. And as to the title of the video, using this method, my fries are better than most restaurants, except the fancy ones maybe.

[@awwaugust]

IT CALLED CHIPS BRUV

[@Cosmicc228]

​@@awwaugustbritish people moment

[@mlz_c]

chips are thicker and wider​@@awwaugust

[@dd_jargon381]

@@awwaugust no fryes is a style of chip

[@joyliniacoilinia]

You forgot to mention that while you make your meal you need to eat another few meals in between.

[@keepcalmmom]

😂

[@davidbrooks8809]

😢😅😊

[@tmbpotatoe5975]

Fries is a meal?

[@thandekatembe7453]

😂😂

[@dinglshingle]

@@tmbpotatoe5975everything is as long as you eat enough of it

[@zutzun8230]

The guy learned what processed foods are. Congrats

[@keshavsahu5410]

Always remember these wise words: "a good cook should never waste food just to use the best ingredients." ~Sanji❤

[@ryangoliath8378]

My wife makes delicious fries and taught me how to. Give this a shot sometime: 1. Clean/Rinse your potatoes 2. Cut them into fries 3. Rinse until water runs clear 4. Cook them in boiling water until your fork punctures it without much effort. The fries still need to retain their shape. Boiling time depends on the potato. Some are more dense than others, requiring a longer boil time. 5. Remove from boiling water and allow to cool. I usually just throw them in some ice water and leave in the fridge for a few minutes. The ice water speeds up this process. 6. Drain the water and dry with paper towels. I usually fold them over 4 times so that it can absorb as much of the water as possible. 7. While your fries are drying up, heat up your oil. 8. Sprinkle the fries with Bicarb/Baking Soda/Baking Powder. 9. Fry and season I know it's lengthy, but it's really good fries and worth the effort

[@leovillant768]

I'm screenshoting

[@The13and37]

screnshotting aswell! gonna give it a try!

[@skibidi.G]

Ama try this 🧐

[@jakke1975]

Stop boiling your potatoes, use the right type of potato and for crying out loud, don't use oil, use fat instead to fry your fries!

[@feliciavale4279]

​@@jakke1975This nigga knows what's up

[@obriwan]

It takes 1 day not 3 I don't work in a Michelin star restaurant but I used to work at a BBQ joint in Kansas City which has been rated best fry in the state of kansas many times. This is the process: Potatoes are rinsed and cut in the morning, cleaned again right after then left in a big bucket of water in a walk-in fridge. After ~4hrs water is drained and replaced. After another 4 hours water is drained again and the bucket is kept in a walk-in fridge overnight. Next morning the fries are flash-fried/ blanched to that soft white texture, 30 seconds. They are returned to the bucket and wheeled back to the fridge until ready to use, at which point you fry for 2 minutes 45 seconds until they are ready for consumption. This process brings out that distinct “fresh” flavor and crisps up the outside while keeping the inside soft. My comment might be a bit chunky but its not really a complicated process

[@mattflores8911]

What’s the name of the restaurant?

[@stijn6470]

What temperature

[@obriwan]

@@stijn6470 flash fry/blanch at 325° iirc, and second fry at 375°

[@clobzz]

where i work, its a very similar process (yet half the time our fries suck ass because they never change the fucking oil so we get soggy limp brown sad fries, and then other times we get the best fries you could possibly dream of, so inconsistent😂)

[@Brocuzgodlocdunfamdogson]

When you soak them, just straight up water? Nothing added?

[@tiendungnguyen9842]

THE TRANSITION!!

[@haengihorsetheonewhocancoo8855]

I just cut the potatoes, get a pan ready (yes, a pan.), turn the stove up until 9, pour olive oil into the pan (not much, but enough. Like when you’re making crepes) and put the sliced potatoes in. Make sure to turn the stove down to 7-5, 5 being the lowest (I barely use it). I then mix and add a bit of salt, and so, in my opinion, the fries turn out great. You don’t eat them with your hands though, you eat it using your preferred utensil. Make sure to never leave the fries unattended or they might get burnt really quick.

[@bblinner]

a lot of the times they’re better because they’re frozen. if you freeze your potatoes when you’re making them at home, they come out crispier and better

[@mumblezz__5890]

Not at all that’s makes them burn before fully cooking.

[@dawhoop4632]

Since when ahahahaha

[@Willxreed]

Sort of. Alot of them are better because they’re blanched, then dusted with flour or cornstarch & then frozen

[@ktyss1626]

​@@dawhoop4632since always. All the recipes of restaurant fries always require you to freeze them for them to be more crispy

[@jessebowser]

​@@mumblezz__5890all fries at restaurants are par fried. They're cooked for a few minutes first at 200-250 degrees to partially cook then frozen. Then fried again at 350 to completion.

[@big144]

These kind of videos be actively discouraging me to eat at home 😂

[@LoserfrBro]

Fr

[@matthewm1525]

This video was way too much. You only need one more step (FR) and it’s blanching them and letting them rest for a few minutes. Then fry them in 350°F oil til hot n’ crispy. You can blanch them in water or the oil. They just need to turn transparent at the edges and you know they’ve cooked long enough. Out just microwave them for a few minutes. That’s a quiche way of blanching. This video was like some neurodivergent science project. lol

[@pubcle]

If fries are too messy & heavy in work might I recommend hashbrowning them? I like to make my potatoes diced with onion fried in a pan of oil, usually either tallow or the fat left from bacon. Sometimes add a few herbs. Just press em down on med to med-hi & flip often as it sears up.

[@heppelhopv2]

​@@matthewm1525what do you mean by "out just microwave".Your typo confused mw

[@Eros.n.pippins]

​@@heppelhopv2 probably meant "or just microwave"

[@stephanforseilles]

Those are overcooked (take this from a Belgian) and the process is overcomplicated. ;) 1. Use the right potatoes (need to be floury, best is Bintje) 2. Use beef fat, avoid horrible vegetable oil 3. Clean the fries AFTER you cut them (to remove starch on the outside) 4. Let them dry 5. Cook 4 minutes at 170°C (sorry) 6. Let cool down (1/2Hr is okay) 7. Finish at 190°C. Share abundantly during cooking 8. Salt. And more salt.

[@kitten7429]

“Restaurant fries are always better!” My moms homemade fries:👁️👄👁️

[@siimbad1]

I have never seen anyone in my whole life putting that much of an effort on a single portion of french fries 4 real 😮

[@JoeMeats]

So do it in a bigger portion then 😅

[@obriwan]

Restaurants don’t do it in single portions lmfao that’s the point of this video. Hows this have so many likes 😭

[@OfficialGOTCHA33]

In the name of content

[@MrChunkerton2001]

Makes him sound cool at the break table

[@siimbad1]

@@JoeMeats exactly 😂

[@tomaszstarzZz]

“Missing just one step” 3 days later they are done 😂🤦🏼‍♂️

[@peta591]

😂😂😂🤣

[@mohammadbanna5720]

😂

[@obriwan]

It takes 1 day not 3 l don't work in a Michelin star restaurant but I used to work at a BBQ joint in Kansas City which has been rated best fry in the state of kansas many times. This is the process: Potatoes are rinsed and cut in the morning, cleaned again right after then left in a big bucket of water in a walk-in fridge. After ~4hrs water is drained and replaced. After another 4 hours water is drained again and the bucket is kept in a walk-in fridge overnight. Next morning the fries are flash-fried/ blanched to that soft white texture, 30 seconds. They are returned to the bucket and wheeled back to the fridge until ready to use, at which point you fry for 2 minutes 45 seconds until they are ready for consumption. This process brings out that distinct "fresh" flavor and crisps up the outside while keeping the inside soft. My comment might be a bit chunky but its not really a complicated process

[@saysoun752]

I thought he was just going to double fry it and be done with it. Just like fried chicken, the best fries are fried but not completely, take it out and let it rest and then fried a second time. This gives you a super crispy texture.

[@Chzydawg]

Get liquid nitrogen it’ll take you 10 minutes

[@joebaker7013]

For anyone whos looking to do this, just some notes. These are tripple cooked chips. While they do work well as fries, you're best off cooking them as larger chunky chips. You boil them from cold water until they're just fragile enough to fluff, but are not falling apart Drain them off and let them cool down naturally near room temp, unless you have a blast chiller. Putting hot food straight in the fridge can fuck up the rest of the food in there. Note you only need to cool the fries to fridge temp. They don't have to stay overnight When ready, then fry them at 120c until leathery / slightly crispy. Cool them down until cold Then cook them them the final time at 170c until they feel practically solid. Enjoy

[@Thyruh]

I usually add a bit of baking soda to the oil and just go with that, so if you are sceptical about waiting for three days for a couple chips, just do that.

[@miltonpayne9784]

Literally all you gotta do: After cutting fries, wash them until the starch is gone and water is clear, soak them in cold water for at least 30 min. Fry them at 350° for 2-3 min just to get the inside cooked. Let them rest and cool down for at least 10 min. The longer the better just no longer than 2 hours. Fry them again for about 3 min to get the perfect crisp shell. You’re welcome

[@artaizen1613]

as a non cook making fries usually means I want to snack on something and I feel like frying something then letting it cool several minutes then refry is too much hassle for a simple snack lol unless you're making a big batch it would mean you fry it, turn of the stove, then turn it on again and frying it again definitely worth the price just buying it

[@MuhammadAyanSohail]

Yo I tried this hack. It works! Ty!

[@ObeseRaccoon]

This is how they make them at 5 Guys

[@sleepingsnake2097]

I wonder, can you freeze them after the first fry? Or would that mean the inside gets overcooked on the second fry (assuming I fry from frozen).

[@baskpro8232]

@@artaizen1613make homemade chips instead then! You can fry up a bunch of chips ziploc bag em and eat em throughout a week then remake on weekend or something.

[@angryfish9976]

Almost all restaurants buy precut frozen fries.

[@stikbotforzafilmsandmore]

Yeah where i work we have the best french fries on the market in our area. They are precut but we add our own seasonings that are mixed on site, and the fries are fried on site.

[@angryfish9976]

@@stikbotforzafilmsandmore Nice!. My job is selling food to restaurants. That is increasingly rare for restaurants to do now. Most buy precuts. Honestly there are some great precuts now but if you can cut your own and you do a good job that’s the best.

[@bereal8253]

Same, we got precuts, and they taste just like the ones we pay 2x for. Need to have a bit of common sense to fry them at the right temperature though.

[@gloobark]

maybe some precuts are made with the treatment shown here before the final frying

[@annieannamoore6011]

we buy frozen french fries and bake them. better than McDonalds.

[@frozengamer3030]

That crunch is so satisfying

[@user-wx4di1dv9s]

My toxic trait is thinking I have the patience to do this

[@jerry2848]

or u could just cut up some potatoes and fry them up straight away. thats what i did and they came out pretty perfect.

[@Eldiran1]

@@jerry2848 perfect mean you can't have them better. I'm pretty sure that the way you do you're fries can be upgrade . Is is worth it? You tell me but it can be done.

[@jerry2848]

@@Eldiran1 its pretty much perfect

[@meek266]

@@Eldiran1 i mean its probably worth it if u want fries then and there and you dont wanna wait 2 days

[@theskyizblue2day431]

@@jerry2848😂

[@co11in__18]

Most restaurants buy prefrozen fries that have basically been through most of these steps already, meaning you can just fry them up and they’re somehow perfect. Fries at home truly can be better than restaurant fries, but it takes a LOT of prep, so it’s usually only worth doing in large batches so you can basically do your final fry with small portions several times with just one time prepping.

[@mercantilehousing]

Also soybean oil, proper temperature, double fry

[@CrunchySpon]

My grandmother makes some fries pretty quickly without this whole process and I prefer them to most restaurant fries I've eaten.

[@Mister_Rat_]

No restaurants get normal frozen fries and fry them in beef tallow instead of other oils. None of the bullshit he did.

[@Mister_Rat_]

​@@mercantilehousingnot soyvean oil... Beef tallow. Temperature really doesnt matter that much, double fry if you have frozen fries isnt necessary

[@mercantilehousing]

@@Mister_Rat_ temperature of the oil is everything. For the love of god do not be advertising people to deep fry food in beef tallow 💀

[@aydin3103]

Hey there! I actually own a restaurant in LA and can tell you exactly why! There are a couple different types of fries but almost EVERY restaurant uses frozen fries, except for in-n-out which is why theirs are soggy. Many fries frozen come pre-fried once. You know that double frying helps, so they do the first fry for you, freeze them, then ship them out. They come with a “secret” coating that allows them to hold their crunch longer. The coating is just corn starch and a few other things that allow them to hold their crunch. All restaurants need to do is to thaw and then fry for like 2-3 minutes and bam! Crunchy French fries. I used to think going into the industry that frozen = bad, but it does NOT. Only with some things it does, French fries is not one of them. (ie, look how many times he put them in the fridge)

[@TigranHakobyan-jh8ue]

i just cut potatoes thick and soak them in water for a little bit then fry them in shallow oil until they have crispy and brown outside but soft middle. thats how we cook fried potatoes in my country.

[@Rzohiscool]

The potato he wasted is probably enough to end world hunger

[@FeNiiX__]

fr yo, bro even did rounded fries

[@davidbrooks8809]

😂😢😅😊

[@dannylieberwirth1784]

i assume it still gets used for something else in actual restaurants but yeah its so unnecessary its wild

[@bingusgoopyboy]

@@dannylieberwirth1784 GOD i HATE English and Literary Arts

[@karkador]

xactly what i was thinkin. goddamn

[@DJChappie001]

As a Belgian seeing you make Fries makes me understand how Italians feel when someone breaks pasta in front of them.

[@PootisHoovy_]

real tho, best fries are from a frituur

[@sihambenhamou87]

😂

[@EvilStrikerShorts]

😂😂😂

[@lieselotmauroo9808]

​@PootisHoovy_ not always. Home made are good too if you're Belgians, vooral Vlaams 😊

[@PootisHoovy_]

@@lieselotmauroo9808 dat is wel waar, zelfgemaakt is heel heerlijk vooral met stoverij op zen vlaams. maar fieten vant frietkot zelf zijn toch wel in de top 5

[@JrRobloxOfficial]

I LOVE GREAT TASTING FOOD SO TAKNG GE EXTRA STEPS DOESNT BOTHER ME AT ALL!! THANK YOU SOOO MUCH FOR SHARING THIS AWESOME RECIPE WITH ME! I CANT WAIT TO TRY THIS RECIPE! 😊

[@IntriguingDaily]

The fries I made myself while working in a kitchen were amazing and all I did was cut a potato with the knife throw it in the fryer and season them when crispy..

[@LustraGaming]

As a Belgian, who gets perfect homemade fries. You cut them, don't rinse or boil them. This will remove the starch, and that's what makes the fries hold their taste and get them crispy on the outside while mash on the inside. Fry them once in oil (enough to have them submerged), preferably at lower temperature. (usually I pre-bake them at 170°C/338°F) Let them cool. Fry them again in the oil.This time I heat the oil to 190°C/374°F. And like a true Belgian I then serve them with mayonaise. Sorry Americans, I know you don't like this but it's the perfect sauce on fresh fries.

[@gkw9882]

"bake them in oil", what? In the oven? How much oil?

[@smoorbeer]

​​@@gkw9882 you bake the fries in suet with the fryer

[@the_nikster1]

The reason most Americans think mayo with fries is weird is because we are using American mayo, which is different than frites sauce. When I was in the Netherlands, I tasted the difference and I immediately understood. I think there are places you can get authentic frites sauce in the states but it’s hard to come by. aioli is close but it's still not the same. I need to find a good recipe…

[@user-yc2oz8kc5k]

I love dipping them in mayo too. I'm with you.

[@coffee.3.4]

I’m American and love mayo on my fries

[@pixilated_official]

“i waited 1 hour for these fries, how much longer will it take?” “around 2 days, it will be quick!” 💀

[@HalIIIlI]

yes

[@WRIZZ2424]

Costumer: where are my fries, can I talk to your manager Manager: Hey I heard about your French fries they’ll just take 2 days more

[@Aviation_Lover370]

Moms who are watching this: WHY NOBODY LIKES MY COOKING!!

[@Bottong1010]

-Babe, where's my french fries? -3 more days ☺️

[@randomtechforyou]

Copybara

[@Player_68414]

No it isn’t

[@TibialPlace]

Robber

[@Its_jst_me.]

​@@Player_68414At least be creative instead of copying 😂

[@quit4everxx]

lmao 😭

[@SandyluvsTexas7792]

This method: 🥶🍟🥶🍟 People using air fryer: 🗿🍟

[@kenon6968]

Air fryers solve the greasy slop issue with regular friers, best appliance I ever got

[@jonthealth9187]

Would this method improve baked or air fried?

[@lolsmol]

Air fryers are just convection ovens

[@ahmetsalihsavas7745]

meanwhile eating melted microscopic plastic and having a significanlty higher risk of cancer and organ diseases :moyai:

[@ntbosschannel]

Yea but it works😂😂​@@lolsmol

[@DannyCurrinton]

personally i just cut potatoes and then put them in the microwave for 10 to 15 minutes and its very crispy add some salt for the extra flavour and enjoy! make sure you boil them first tho to be safe. (by boiling i mean getting boiling water then putting the cut potatoes in for like 30 seconds then put them in the microvawe)

[@SpellFire]

From my experience working in pubs, they just get the fries out a freezer, stick em in the fryer and salt / season them up. They taste nice because of the oil and salt. When i make them at home i just chuck them in the oven. No oil this way, maybe a bit of salt after.

[@lemonskateboarding2337]

I think every belgian person got a heart attack from seeing you make fries💀

[@atosthewarrior]

Peasant Americans don’t even have a friteuse

[@emielcomer6759]

thats so true (i am also from belgië)

[@raccoonsandys3038]

I wish, then we could take it back

[@jesusfernandez7897]

Every person. Not only belgians.

[@neovo903]

These are actually Triple-cooked chips which were invented by the English chef Heston Blumenthal in 1993.

[@dustercat21]

You can just double fry- aka fry them first for a few minutes on a lower oil heat to cook the potato, then turn the oil temp higher and flash fry them so the outside gets crispy. Thats how the restaurant i worked at did it

[@ZMacGregor]

You can even do it at the same temp if you get your timing right. Source: I worked for years at a burger place where we hand cut our fries, any time you got fries you were eating something that was a whole raw potato just earlier that day

[@selarchtyrael]

Actually, it's exactly how we do in the north of France and Belgium, and for a really tasty result do it with beef fat 👌 Like the true french fries

[@brn2pil928]

That's what my chef cousin said, and it does work for a small step just don't burn them the first time as I did.

[@CoochieGremlin.]

Save yourself 48hrs

[@pattiannepascual]

that's how I do it too and they come out perfect.In 15 minutes

[@norahn4078]

To reduce wastage of the potato (those were massive chunks that you cut off 😵) peel the potatoes first then cut the potatoes. You can use the ends the make mashed potatoes or wedges.

[@tom1234505]

its soooo much easier than people think. just rinse your potatoes after they're cut into fries till the water is almost clear (rinse drain repeat) then deep fry for about 2 mins. the fries wont be done. this is pre cooking the fries. let sit at least 2.5 mins then deep fry again for at most 2 mins. you now have five guys fries you made at home. for home deep fryers, max it out. I use a farberware, max temp 375. your results may vary. the fries will make the oil come down to temp. 320F is what you want to aim for.

[@sebastianhepola5284]

McDonald's employees are four parallel universes ahead of the customers' orders

[@CLove511]

Right, that's why they do all of the "missing" steps in the facilities that received the raw potatoes prior to freezing and delivering to the franchise. Everybody else been playing catch up ever since.

[@TheUKNutter]

I wonder how many A presses are required

[@justanotherhappyhumanist8832]

@@CLove511I would love to go back in time to the original McDonald’s restaurant, and compare his French Fries to the ones sold in McDonald’s now. I wonder how much they have changed, taste-wise. He must have really worked his butt off for his stores, and to perfect his recipes…and then a bunch of greedy, slimy corporate people came, and took it all from him. I feel so bad for the dude.

[@solidmoon8266]

​@@justanotherhappyhumanist8832 the thing is they sold it to this rich dude, but when the McDonald's wanted to start up a new restaurant (The Big M), rich douche mcgee slapped a McDonalds right next to it and drove them out of business. Super slimey thing to do.

[@justanotherhappyhumanist8832]

@@solidmoon8266 I know, I read about that. That’s just evil. I feel so bad for the guy. They cheapened his products, and ran the company unethically, against his will…and on top of that, wouldn’t even let him open his own restaurant that wasn’t called McDonald’s once he was ousted. And all this despite the fact that he designed the entire fast food process and kitchen, the recipes, everything. He’s the reason McDonald’s became so beloved, and they screwed him again and again. He seemed like a decent, hardworking fellow, too. And he got totally ripped off, as well…he got paid virtually nothing (comparatively) for all of his hard work, while the slimey corporate people made billions. It’s very sad. There was a movie that came out about him awhile back, I think. Imagine having to live the rest of your life seeing the thing that you worked so hard to create literally everywhere (road signs, tv ads, a McDonald’s every mile), knowing that you’d worked your butt off to create it, only to have it taken away from you by a bunch of greedy tricksters. It must have been awful. The poor man.

[@dog319]

I promise you, every restaurant gets their fries from a box of frozen fries.

[@mattwingo89]

For real tho

[@solo_ult_me33]

Not Michelin star restaurants

[@devrishi5716]

I can hear Gordon Ramsey going crazy over freezer stuff and canned stuff 😂😂​@@solo_ult_me33

[@alexvdubb]

​@@solo_ult_me33 A taco stand in Mexico City just got a Michelin star for a taco every Mexican family makes.... Michelin stars are bs

[@matthew_thefallen]

Yes I can confirm 😂 it's the oil that changes and how much you change the oil every time you fry.

[@shonellemcgregor7897]

Lmao for a second I thought the French frie was moving

[@josevelasquez3095]

this is how i make mine they come out so good every time

[@nawalfatima1543]

Make it in the air fryer for 10 mins at 160 and then toss it and back in for 10 mins for 180. They turn out exactly like restraunts, pro tip add paprika to it

[@YoureDone96]

No they don’t.

[@_DeadlyNightshade_]

@@YoureDone96 rude

[@shinjutsutruth5078]

​@@_DeadlyNightshade_ Not really.

[@p_ct8953]

They are kinda terrible in air fryers just oven cook them

[@naomigore1642]

No sorry. I have been through the “ooh, French fries in an air fryer “ air frying every thing that are supposed to taste the same and advertised as tasting the same - but they’re not. Everything tastes different. some may even prefer some things who knows because they’ve not had a proper French fried no, or tasty burger, but I would think they are just starving. I have done the twice and thrice cooked French fries gourmet chips and the secret is the Oil!! Air frying will never taste like normal fried chips. The nearest thing at all (but still down the charts in air or oven chips would be mcCains chips or aldis skinny chips. But that’s because they are brushed to heavens with oil.but are generally soggy if underdone or hard all the way through if overdone. And it’s rare a few turn out slightly unexceptional edible. I hate to burst bubbles here. But he’s right. If you want to have a proper respectable French fried chip he has nailed it. 5 stars!✨

[@freedomofmotion]

Protip. Chip the potatoes and then freeze them. Then just deep fat fry from frozen until desired colour. The freezing process breaks apart the cells giving you the same result as blanching them and cooling them.

[@bunnystrasse]

Wow so I don't need to boil them?

[@freedomofmotion]

@@bunnystrasse You shouldn't have too. Lots of places just chip them straight into a slightly salty water and then when it's time to fry they fry them straight away. I.e lots of fish and chips restaurants don't blanche first or triple or double cook and get great chips anyway. If you are using good oil and have a good temperature you'll get good chips. Freezing first just helps things along a bit. Since the cell walls are already ruptured excess water can come out the chip faster as well as adding to the softness inside. If you're ever frozen a carrot and defrosted it youl know just how soft freezing makes thing 🤣

[@UncleRuckus7600]

What's chipping a potato? ​@freedomofmotion

[@freedomofmotion]

@@UncleRuckus7600 The process of cutting a potato into sticks. If you have a machine to do it it's called a chipper.

[@rupertdean7431]

@@freedomofmotion if they're chipped in the restaurant, like in five guys or something, they usually get double fried. If bought in they're usually fried once and then frozen

[@krikuwu11]

"Are these the most crispy fries?" *Proceeds to stare right in to your soul*

[@LogicGaming-x11]

You made such a good cut!

[@nicolevt1646]

I literally just cut the potatoes, boil them, soak them in an ice bath for 1-2hrs, have the dry out and then fry. Crispy on the outside and that perfect texture on the inside. His process is a bit dramatic when you can get the same results in a fraction of the time.

[@abl1699]

Wow, will try this out

[@chronickmartian]

I mean 2-hour bath plus dry time is excessive but he did take it to the max

[@joev3783]

THANK YOU! I'm literally a cook in a restaurant, and his process is way overboard, and all the comments were people saying "people don't understand how hard it is to make fries." I thought I was the only person that felt frying the fries several times AND putting them in the oven was way too much.

[@retunsus-hp1uh]

exactly

[@Colin_Lawlor_Audio]

@@joev3783 it's America, people don't know how to run restaurants here at all

[@elif437]

Quick tip: Cut the potatoes. Dry them. Coat them in flour before frying, then fry them. they become very crispy.

[@MM-we4no]

Naah, the flour is unnecessary. And please rinse your potatoes before you fry them

[@elif437]

@@MM-we4no yes first rinse them then dry then fry☺️ but it’s a good trick when you don’t have time but want crispy potatoes. This video is fine but takes too much time. Give flour a try!

[@Forget-me-not25]

Yeah I totally agree, my grandma does the same thing and the fries she makes are always better than ours

[@mei-liwong51]

@@elif437 No thank you. Flour is totally unnecessary for French fries.

[@Takashii85]

​@@mei-liwong51gives it that crispy coating

[@adamsdailydriveway]

Man this is the best recipe for someone who’s willing to wait a month

[@TheOneAndOnly_EstelleB]

Honestly mom's French fries are 🔛🔝

[@Shimeih]

One thing they don’t tell you is that new oil (straight from the bottle) makes bad fries. That’s why many joints fry something in it first like chicken or something then use that for fries. Also, blanching your uncooked cut potato in cold water overnight really helps with crispiness. I don’t know the science behind this but always works for me

[@notmyname3883]

Tell us you don't know what "blanching" means without telling us you don't know.

[@mitchchartrand]

​@@notmyname3883confusing blanching and soaking is a lot more forgivable than repeating the same tired unoriginal joke.

[@joshbrucks]

Umm McDonald's only cooks hash browns and fries in their oil nothing else. And McDonald's fries are better than any restaurant so... This isn't true. You don't need chicken in your oil.

[@mitchchartrand]

@@joshbrucks The original comment never mentioned any specific restaurant or chain. The one you named uses a proprietary blend, which you can't say doesn't contain animal byproducts. In fact, up until the 90s, McDonald's used beef tallow, so it was pure animal fat. And anyone old enough to remember knows the fries were much better when they were still fried in tallow. So you're extra wrong.

[@cisium1184]

@@joshbrucks McDonald's does use flavored oil though, and used to use straight beef tallow.

[@tyrant5616]

If you don't want to wait 3 days: boil them, rough them in a bowl, put them in a oven at 400F+ until you start to see browning. Pull them, put it in the fridge for 1hr and then pull them out and fry them at 355-365F, season immediately afterwards.

[@deathgripskaraoke9351]

This sounds like heresy but I've also seen people throw them in a bowl of ice water and dry them off between frys

[@gianmarco1496]

People who use fahrenheit exist for real?😭 i'm not insulting i'm just surprised

[@Caleb-hl9qo]

​@@gianmarco1496yeah, it's mainly used in America

[@1smhx5]

@@gianmarco1496it’s so much more useful for specific temps

[@FunnyAFClipz]

​@@gianmarco1496go back too ur country

[@grocerriorez4960]

The way how he cuts the potatos i had a stroke

[@kate4812]

I work in a Restaurant, we do not make our Fries like this, but our Fries are always better than mine at home.

[@KygoCalvinHarris-xu4kv]

Which country

[@JilTheReal]

Give us the secret. You can't just tease us like this amd not tell us the restaurant's process. 😭

[@kidbgeneral]

How do you make them

[@krimsonk-9478]

She's been executed. Nearly gave away trade secrets there

[@manel9701]

Come on girl give us the secret

[@coldtothebonee3973]

I make the fries at my workplace so ill share how i make them 😉 1) Cut them to desired size 2) blanch the fries at 250F for 6 minutes and 45 seconds (we use soybean oil) 3) take them out and let them cool down (i spread the fries out on some sheet pans and let them sit nearby since im trying to get these done before service starts) while u raise the temp of the oil to 300F. At this point they will be still be pale in color and very soft 4) ~10+ min later blanch the fries for 2 minutes and 45 seconds 5) take them out to cool. Here they will start to get some color- dont worry about how pale or dark it looks here- i promise its fine, even if you think they look dark enough to look like its finished the cooking process, or if you think they look like they havent looked like they cooked enough- i make these at least twice a week and while the color is pretty consistent sometimes its a little wonky (at this step sometimes i steal a fry or two while they start to cool down- sometimes having a hot twice blanched unseasoned potato hits the spot ok 👍🏽) 6.1) at this point you can put them away in your fridge/cooler if you arent wanting fries in that moment or are like me and making huge batches 6.2) raise the oil temp to 350F 7) ~10+min later (if youre making them right away) blanch the fries for a third and final time, to your ideal crispiness and color 👍🏽 should not take more than 30s-1min but if you want extra crispy/well done just keep an eye on it 8) season to taste 👅 personally we keep a squeeze bottle with duck fat so we can quickly drizzle it into the fries before we season with salt and its totally a game changer 👍🏽 other kinds of animal fat like bacon or beef will work too if u prefer that instead

[@coldtothebonee3973]

I forgot to mention but make sure to wash your potatoes! And once cut, make sure they’re submerged in water until it’s time to put them into the oil!

[@KG-bliss]

Oh my gosh...so it IS really a process ... thank you... now I have an even deeper appreciation for restaurant fries... And I love my fries❤

[@m1racl3_x]

🐐🔥

[@mariec7092]

​@@coldtothebonee3973 Oooh I thought blanching was in water

[@EdmansTube2008]

have you ever tried to take the fries from point 6.1 and finish them in an air fryer? Bc, I don't feel like having a fryer or a pot full of oil hanging about all the time or wasting like a liter of oil to make one or two servings of fries. But making one big batch in a pot (in serveral portions ofc) and then finishing them in an air fryer (maybe add the extra bit of animal fat in there), that could work for me. Anyways, thx for sharing your recipe :)

[@LonyEditzz]

The fact that my parents take 1 hr to do INSANELY GOOD FRIES i mean they aren't crispy but i loooveee soft fries

[@bigman8994]

In case anyone wants the actual secret to having fries come out fantastic and not waiting multiple days, it’s double frying. Rinse your fries till the water doesn’t turn cloudy. Next you can soak your fries for half an hour completely submerged in hot water (boil it then pour it over the fries), add salt, then cover the bowl they’re in. Or you can soak them overnight in the fridge. Overnight does come out a bit better, but the half an hour method is still almost as good. Pat the fries completely dry. Fry at 400-450. Take them out when they’re starting to turn brown. Soak all the oil off the fries, then wait about 10 minutes and put the fries back in. The second frying stage is when they really crisp up. Just take them out when they’re as crispy as you want

[@lilbigtoe677]

thank u this guy has no idea what he’s talking about he clearly has no idea how a restaurant works or at least thinks we dont

[@kevinf8439]

100% agree. And it's not even a secret, that's just the normal recipe.

[@bruh-ib5hz]

​@@lilbigtoe677telling the guy who worked in restaurants his entire life he doesn't know how restaurants work is pretty stupid. Most restaurant buy fries from food manufacturers which already went through this process and I'd know since I've worked in the industry for 6 years. You on the other, are the clueless one

[@derekborba2644]

We always put them on the stove in cold water and heated until they begin to boil. Great instructions.

[@derekborba2644]

Also, first fry I was always taught to go at lower temp, like 325. I'm gonna try this method next time.

[@DailyDamage]

The great thing with double fried French fries: do the cooking in water the day before the party/meal, let cool in fridge over night. Next day, whenever you have a few minutes: fry a little bit so that they’re still pale and then stick in the fridge. Then take them out and fry when needed. They’re crispy on the outside and fluffy on the inside. They hold the heat very well and can be popped into a few bowls with some good salt and herbs of choice + a tub of garlic mayo… and hey presto = fabulous finger food that goes down a treat and helps soak up the excess cocktail/beers you’ve been indulging in. Just glorious

[@DailyDamage]

@@Jeaux_Bleaux born Londoner = surrounded by international cuisine. I just said French fries for our American readers 🤣

[@williamhall3043]

Crispy outside fluffy inside? My air fryer does that to frozen fries in minutes lol

[@ellengrace4609]

The great thing??? What was the great thing? 🤔

[@davidz2690]

@@DailyDamagenothing international about triple cooked chips haha, they were created by Heston Blumenthal

[@DailyDamage]

@@davidz2690 indeed and he was inspired by the international flair that I was referring too. London, back in the days when he was coming up as a chef, was the center for the best food in the world. Beating old favorites: Paris and New York.he was inspired by the Asian infusion flavours coming out of Australia and if I recall correctly discovered triple fried sweet potatoes at a bbq

[@Slay_Halah]

‘’Just 1 step missing ‘’ (Boiled, fried twice and 2 nights later) And that’s it 😂😂😂

[@andrej0145]

Idk why but the fries i ate at home are definitely the best fries i ever had, havent eaten them in 10 years but i remember they were amazing, i remember dad using pork fat instead of oil so maybe thats the reason they were so good

[@kurbis0729]

This man has never gone to an average restaurant in his life

[@Shhmeck]

Yeah, he doesn’t go to normal restaurants. He goes to Michelin star restaurants

[@scribblecloud]

idk man mcdonalds fries are pretty bomb

[@Astrorenity]

Yeah because they go through the same process. When they arrive at the restaurant frozen they have went through the above steps already ​@@scribblecloudeverything at McDonald's is pre cooked before delivery. That's what makes it fast food 😅

[@yuma-5967]

I’m french and fries (frites in french) is a speciality in every region with diffrent recipe. - don’t trash the top and the bottom of the potato, use every part. - in some region we don’t take off the skin, use every part if you like it. - the taste is made by oil or animal fat. In south ouest we use duck fat, in the north beef fat and on the east it’s sunflower oil. - don’t touch your fries during the cook ! Use à wok if you cook with duck or porc fat. - make 2 round like you do but cook more your fries. It’s Little brown. The second round, your oil/fat is more cold like 10°C less. Let’s go ! - add salt, peper and if you eat with chicken I recommend adding thyme or herbe de Provence. - eat with enjoy !

[@bigrael927]

Capitaine 🫡

[@suxifynrg6090]

fries are from belgium tho

[@alicorn3924]

​@@suxifynrg6090 and half of Belgium spek French, your point?

[@tegathemenace]

Eaten the skin is just diabolical. You realize how potatoes grow right?

[@anthonyalber9306]

south ouest 🥖🇫🇷

[@X-Prime123]

I just put the pieces in the oven for 25 mins. They come out pretty good, and healthier.

[@anouki5257]

BCS is masterfully written

[@suspicioussand]

Ain't no way my local mcdonalds is going through all this ☠️

[@Steevvee]

No they dont as this guy doesnt know what hes talking about, any and all potatoes you peel and cut must be used and fried on that day they do not go into the fridge to be used the next day. After you have peeled and cut a potatoe the next day they wont be as good, if you leave them again for a 3rd day they wouldve started to rot which you can smell.

[@icebarrage_iwc]

they don't cut and boil their fries in house. all mcdonalds restaurants get their products frozen from a supplier. fries come in a bag, presumably pre soaked and pre fried so that all the restaurant has to do is fry them again. same thing with the rest of their food. everything comes in already prepped.

[@tristandbarker]

McDonalds suppliers do the first "flash" fry at the warehouse where the distributors package them and freeze them. The final fry is done in the store. Most fast food restaurants do it this way. Same with many of the other goods

[@gearoidoconnell5729]

And they cost more than a nice one lol.

[@mobmaniac]

Your local McDonald's doesn't do this, but the McDonald's Distribution Center which they get their fries from does (something similar, at least).

[@k0cha_aby]

aint no way restaurants go through all that for some FRIES

[@inquir2283]

Why not?

[@KG-bliss]

It sounds like they do... they probably make big batches and when you place an order it is the last step they do.... it's possible

[@user-ng4jo8td2j]

Only top tier “Michelin” star restaurants would do this most (even “fine dine” places ) won’t bother going thru this and will use frozen fries . Let’s be honest , you wouldn’t go to a fancy fine dining place for too tier French fries anyways .

[@Nhatanh0475]

There is a reason why some restaurant still have staff despite not open yet. To prepare all of the ingredient before using it, ex peeling and cutting stuff to portion. So less hassle when running buisness.

[@iamnotjack.whydidichange]

Ikr wtf

[@aymalahtazaz]

THAT CRISP

[@RtfDuck]

"I'm missing one step"

[@bravedave9184]

Boiling them for 2 -3 min in water with some vinegar ,before baking them in the oven ( or frying them) worked pretty well for me. It was a true gamechanger and is absolutely enough imo.

[@user-ko4zk6dg6t]

What does adding vinegar do ? I also boil them but don't add vinegar

[@bravedave9184]

@@user-ko4zk6dg6t from what I know, it helps making the fries crispy and crunchy by enforcing the structure of its surface. Vinegar "washes" away the potato starch, that causes them to be mealy and wobbly.

[@alexander-fz4cj]

@@bravedave9184black or white vinegar? or whichever will do?

[@bravedave9184]

@@alexander-fz4cj I think it doesn't matter. I've always used white one, but feel free to give the black vinegar a try. Tell me about your experience with it then

[@EmirEA488]

Bro turned making fries into a science project

[@mohammadahnafhaque]

💀

[@khovor-erdenedorjbat8348]

Homemade french fries are the bst!!

[@opal6664]

You don't need to put it in the fridge just fry it one time then put it on the colander wait till it fully dry out then put them back into the hot temperature cooking oil and DO NOT move mix or shake them while they're on the oil and wait till it cook on its own then dry them out so its ready to eat I know this cuz we used to sell French fries on the street

[@tharran7627]

As a Belgian, these fries look like a war crime

[@SoniKendoDJ]

As a belgian, I agree Potatoe needs to be a bintje, the need to be thick and fried twice (150°c and 170°c) in beef grease Then black pepper, salt and homemade belgian mayo

[@Afura33]

As a Belgian I fucking agree, this makes me wanna hit my head against the wall.

[@tharran7627]

@@user-bf5ud6eg2i 11,5 million belgians at the very least would care, that’s good enough for me :)

[@FarooqAhmed-jx2ii]

​@@user-bf5ud6eg2iactually, 80 people care at least, who liked that comment. 😂

[@eliotftn]

Today, It gonna be the first time I agree with someone from Belgium (I’m French)

[@sleepymonsteraddict]

I am Belgian and the amount of fries crimes I see on social media is disturbing. It's not rocket science, just cut them by hand and fry them twice, first fry is to bake the potato so it's soft, second is for the color. If you want extra flavor fry in beef fat and not plant based oils.

[@eldos1836]

OMG ITS NIT ABOUT THE TEXTURE ITS ABOUT THE FLAVORRRRR!!!