Best Oil for Cooking French Fries?

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‪@TheBackyardScientist‬
‪@PeterSripol‬
‪@MichaelReeves‬

[@WilliamOsman2]

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[@georger5558]

Hey I usually just comment "more vids now" etc etc, but good job I've been wondering what oil is best to use (I haven't actually watched the video yet, hopefully this isn't something weird...) bai

[@C017ON]

The on screen URL for the sponsor in the video has a typo fyi 8:13

[@Spaghettaboutit]

That mid roll ad was Gucci, fam! Gang gang!

[@killsalot78]

red robins normal fries with that fry seasoning are tasty and you are a goober no cap

[@Niflheimrr_EL]

Do not use Bacon fat. All other fries will be bad afterwards.

[@MichaelSuperbacker]

Chef coats have buttons on both sides so it can be reversed to hide stains. The overlapping material also provides added protection to the chest and stomach area from burns from splashing liquids.

[@zactaylor7860]

thank you michael superbacker

[@JoJiX]

Hi Michael

[@Wyvernnnn]

Holy shit it's the umbrella man himself

[@Jojohawk_]

Man I was just about to reply this but MichaelSuperbacker got it first

[@DamOneMan]

You misunderstood what side he was talking about when he said both sides you thought he was talking about inside outside when he was talking about left side right side

[@AudraK]

Calling poison control and having them give you actual good information instead of just telling you not to do it is amazing. I absolutely understand why they do it but I didn’t expect the call to go so smoothly

[@nate9948]

I’ve had to call poison control once in my life and they are actually very helpful

[@ashurean]

Poison control is really slept on as a service. Everyone knows 911, but poison control is the closest we've got to a free nurse hotline. Need advice? Something happened? Worried that something happened and you need an expert opinion? Poison control.

[@anthonypatella2501]

As a nurse I've called a few times for patients (came in for ingestion or something). Anyways always super helpful

[@ComradeNEURO]

in australia we have a free service called "nurse on call" where a nurse or medically trained person will take your call and tell you if you need an ambulance or not, what to do while an ambulance is on the way etc@@ashurean

[@KylerJones]

Completely agree, called them once when I was having an anxiety attack for the first time, and they were super nice and stayed on the phone with me as long as I needed and answered all my questions and everything, honestly zero notes. Perfect experience minus the anxiety attack thing.

[@ryanohare6538]

"it didn't taste that bad" What an absolutely wild thing to tell poison control

[@11jhooper]

My dad called poison control once when I was a kid. I think he was redoing our bathroom. He picked up the phone and told them "I have caulk in my mouth!" and they hung up on him hahaha.

[@Tony-op6xf]

😂😂😂

[@samhilton4173]

"If it's just a little caulk you'll be relatively unharmed"

[@Sniperboy5551]

My dad works in a real estate office and one day a tenant called and was complaining about how something was leaking. My dad said “I don’t think the maintenance crew has enough caulk” like 4 times during the call and the guy didn’t get that he was screwing with him 😂

[@jeonramsay]

this man knows what candlewax tastes likes but not coconut oil. what an icon

[@Quixan]

I mean yeah, a little bit like crayons but more floral

[@jeonramsay]

@@Quixan I love that there’s more of this breed

[@Alex-jq5ft]

and unflavoured gelatin🤣

[@terryenby2304]

I find it’s softer than candle or crayon wax, but similarly fragrant to many candles. My favourite flavour crayon is red.

[@Chris_winthers]

I would imagine that it tastes waxy

[@draakevil]

If you want to use butter to deep-fry, try clarified butter. Fresh butter has lots of water and proteins in it that ruin everything.

[@rocketamadeus3730]

You're talking to the guy who calls poison control AFTER tasting motor oil.

[@johnmurcott1273]

thanks for the uh, clarification

[@AtaGunZ]

@@rocketamadeus3730 well, that's what you are supposed to do

[@tigris115]

Btw, it's called ghee. You can buy it in bulk at the Indian store

[@AtaGunZ]

@@tigris115 btw it's called more than one thing, not just ghee, pretentious ass.

[@kastro8065]

I think taking a sip of motor oil and cooking with it is up there as one of the most insane things I've seen Will do on this channel lol. Like with a physical build or some high voltage contraption there's some level of fail-safe that can be taken at the last second, whether it's completely shutting off power or just running away lol. But he just took a mouthful of chemicals that aren't even supposed to touch your skin. And then deep frying with it? Breathing in boiling motor oil fumes and tasting the french fry?? Will is amazing lol.

[@vaporcobra]

fr, got some filthy frank vibes there lmao

[@XIIchiron78]

Bro trying to end up in a chubbyemu video

[@huntersedlacek7495]

And I get called a degenerate for huffing paint thinner and drinking gasoline. If I film it for KZbin will I be looked upon at least a little better?

[@smallestmikenike9261]

I’m a tech, I haven’t died yet so he’ll be fine

[@handlesrtwitterdontbelivethem]

somebody is gonna die its will

[@SamChaneyProductions]

Kevin has done some insanely dangerous stuff over the years, but he's reached a new record in this video by blindly accepting and eating a french fry given by William Osman

[@spaghettilicious2250]

Pls make a cooking channel with ideal like this

[@mattkidroske]

That poison control dude was super professional! Also lard is usually pork, and beef fat is typically called tallow

[@romanmay2867]

they used to fry foods at fast food joints with lard and tallow, i wonder if it was a lot better?

[@poece]

@@romanmay2867 I wouldn't know since they made the switch before I was born but some people swear Mcdonalds fries used to be soooo much better

[@adamgreen4776]

@@romanmay2867 I use tallow for chips in a mid-end restaurant. After the war in Ukraine, vegetable oil/seed oil became more expensive so beef fat was more viable, you can get it a lot hotter before it smokes and it imparts a nice flavour.

[@trekkie1701e]

​@@romanmay2867 buffalo wild wings exclusively uses beef tallow for frying.

[@Dockhead]

@@romanmay2867it is

[@JustinDrentlaw]

Hey Big Willy, I got a great story for ya. One time I was changing the oil in my old '97 Chevy Cheyenne. It was somewhat windy that day but not too bad so I decided to proceed. As the used motor oil was draining and while I was still under the truck, a big gust of wind blew below the truck. It blew the stream of oil right at my face (my mouth was open at the time too), and a bunch of used motor oil got right in my mouth. It was a disgusting taste and I could not get it out of my mouth for the life of me. The oil just formed a thin film and would not go away. I ended up rinsing my mouth with Dawn and water (which was also disgusting, but hey), and it eventually got the oil out of there. 0/10, not recommend for french fries.

[@MarylandFarmer.]

I had a strange issue on an engine once where I pulled an injector to inspect and oil went down on the piston and my first instinct was to suck it out with a drinking straw then spit it in a bucket. After about the 3rd round I decided I'd rather have to wash the shop vac. -10/10 from me. At least Willy used fresh oil, I was expecting him to drain something first to get some.

[@aristology6912]

Yeah ok… we all know you just ate some motor oil just to see how it tasted

[@Acidlib]

⁠​⁠@@aristology6912nuh uhhhh… I already tried to explain that I was just minding my own business, browsing the Walmart automotive section looking for some -tasty mot..,- uhhh, I mean looking for… totally normal car stuff when out of nowhere a violent gust of wind knocked me to the ground. If that wasn’t already bad enough, a wild Escalade parked with its oil pan directly over my face, then it spit it’s drain plug out and proceeded to pee in my mouth. Please stop spreading misinformation, luckily my uncle who happens to be a supervisor saw it all happen, which obviously proves I’m right (no you can’t talk to him, he’s very busy with his new job at one of Walmart’s overseas locations and our free time never overlaps because of the time zone difference in Pyongyang)

[@jwalster9412]

​@@MarylandFarmer.I think the best thing to do would be to turn over (and not start, maybe disconnect the spark) the engine a few times so the oil gets pushed out.

[@SmileyTom666]

@@aristology6912 The engine oil isn"t even the worst tasting fluid in a car! Don't know which I'd prefer less, brake fluid or trans fluid, they both are terrible, the trans fluid is deadly though depending on the type, so extra points there!

[@fritzyberger]

As a chef throwing a beer can while cooking and saying someone else's problem is the correct protocol. Glad to see the extra effort in on these cosplays

[@Lunaryx]

Anthony Bourdain taught me that the more fucked up and disheveled a chef is while still actually being able to cook, the better a chef they are

[@Gatorade69]

​​@@LunaryxThe trick was always having enough alcohol, coke and or heroin in your body to be high without it actively affecting your hand eye coordination.

[@moonchild4806]

@@Gatorade69 completely accurate, I am a line cook and I keep the one hitter close

[@Gatorade69]

funny, I could never work stoned as it just slowed me down too much but on opiates I was a good cook. Probably helped that it made all my aches and pains go away so I could just focus on work.

[@moonchild4806]

@@Gatorade69 I can't work totally blitzed but a one hitter here and there helps me immensely throughout the shift with pain and my general mood. I also smoke the most booty shit imaginable because I prefer it. the stemmiest weed you can buy at 20 dollars an ounce

[@pandaiscool9552]

I love how Michael gave you a genuinely helpful response to your question 😂

[@Zanroff]

He's got that rizz.

[@JeepnHeel]

Yes, he really fammed the gucci -- it was very pog. Say, do you kids know any good plugs? It would be so rizz to have their names and last known locations

[@I.no.ah.guy57]

Well he isnt called SuperBacker for nothing 🤷🏼‍♂️ lol

[@j.r.millstone]

I actually had a dream a little while ago that Will made hotdogs out of all the gross stuff people always say hotdogs are made out of, like lips and assholes and butcher shop floor sweepings, just to see if they would still taste like regular hotdogs.

[@Anton-mh8ul]

I really hope he sees this

[@microwave221]

So there's this channel called Ordinary Sausage...

[@hashbrown777]

Haha "floor sweepings", like it's a hairdresser and there's just cuts of meat gathering under the chairs and against the walls

[@ThomasTheThermonuclearBomb]

Please i really hope he sees this

[@ericshuler6300]

@j.r.millstone Ive eaten a pigs tongue (not the whole thing just a large bits of the tip) tasted just like a hot dog, but much more chewy. I can really see why they grind it up first.

[@pzielnica]

I love how Big Willy is crazy enough to make motor oil french fries

[@nonamesleft136]

Reminds me of Murdoch cooking with anti-freeze in A-Team. Who wants special sauce?

[@alexeckenrod]

He’s hands down my favorite. I have a real laugh every video that he posts.

[@bwood6337]

Notice that caretaker wasn't seen anywhere near this video.

[@connorspurling2295]

😂😂😂

[@michalrzmichalrz6656]

The one that frothed up was just the wrong kind

[@qfurgie]

“rizzing on my gucci. does that ring a bell?” that killed me omg

[@vigneshunnithan1276]

I'm pretty sure the coconut oil you used is refined, meaning the coconuttiness has been removed by processing. That's why the coconut oil fried fries tasted like the regular ones. If you used unrefined coconut oil, it would definitely give the fries some coconutty notes. Source: I come from the land of coconuts, Kerala, where we use coconut oil for all of our cooking.

[@kadenk9298]

The smoke point for unrefined coconut oil is 350f so that wouldn’t be a very good idea lmao

[@SwainixFPV]

I've only seen the first few oils, but if you cook your fries correctly almost no oil ends up in the fries, I think my father looses like 3% of the oil when he makes fries, so the oil having little influence in taste makes sense to me

[@SooberYooberToober]

17:13 Will, talking about heating up 10W30 motor oil: "There must be some kind of additive that is causing it to maintain its thickness..." a modern mystery.

[@YellowPenetrator]

What’s in it? XD

[@cwmd7651]

@@YellowPenetrator I'm no chemical engineer but I believe it's supposed to have some fancy additives in it to prevent it from getting too liquid at high temps so it sticks to the components it's supposed to lubricate even at higher temperatures

[@felderup]

@@cwmd7651 detergents too, and 'wetters' to make it stick to stuff at lower temperatures.

[@jonnie2bad]

@@cwmd7651 it also has anti frothing agents in it which has me perplexed on why exactly it did what it's made not to do.

[@SooberYooberToober]

@@YellowPenetrator all standard engine oils thicken up when they get warmer. :p That's what the numbers mean in 10W30, they refer to the oil's viscosity when its cold (10W) and when its hot (30). Lower number = thinner liquid --> 10W30 engine oil thickens up with heat.

[@ebiooo]

A sponsor... It's official boys, this is William's main channel now

[@mehmetfrataydn5304]

It's the sequel

[@iamdb1990]

or he forgot to log in to the other one

[@nilleftw]

Hearing William try to use current slang while cooking weird fries is the best

[@NikBumblewolf]

I dunno if I'd eat mineral oil fries even though they seem to taste the best. Room temp as a laxative is one thing, but I'd be concerned if heating a petroleum product up to make fries causes it to break down into other compounds I don't want in me.

[@qv81]

I love how the "normal" people on the crew are afraid to eat the fries, but safety third just goes all inn. They dont care.

[@PJSproductions97]

Including the call with poison control was actually very informative and it's good you left it in

[@cloooud]

man michael and william got some top notch comedic chemistry. just about had me in tears.

[@elbeetlebeasto]

Peanut oil makes the BEST french fries. I'm surprised you didn't try that. Sunflower oil is what In-N-Out uses on theirs, but I feel like it makes the fries too airy. But you definitely should try peanut oil, it's expensive but it's sooo good

[@whiteflame802]

I was incredibly concerned for way too long on whether or not Will knew mineral oil is used as a stool softener/laxative until he finally acknowledged it. Then I became even more concerned.

[@TheDealIsDivided]

What else is it used for?

[@Steven-om4tg]

@@TheDealIsDivided lubricant for equipment

[@Tunkkis]

​@@TheDealIsDivided Finishing wood surfaces.

[@whiteflame802]

@@TheDealIsDivided Fries

[@joshuabeard9881]

@@TheDealIsDivided Some people dunk entire computers in it as it's insulative and works as coolant. More of an aesthetic choice than anything though.

[@bl4ckhunter351]

i like how michael of all people is the one that explained the terms to him in an helpful way lol.

[@Drawsome2478]

All motor oils have additives to help them maintain their viscosity at high temperatures, it is cool seeing it in action though

[@ZeroGravityGaming]

Very interesting indeed…

[@Zissou42]

The frothing agent helps clean your -engine- potatoes.

[@justdoeverything8883]

Frying in butter made me think about frying them in ghee, it might be good and can get to higher temperatures

[@Baitrix1]

yeah it was burnt by the end

[@Vsor]

Yea, butter has a lot of water in it, you have to clarify it or make ghee first before attempting to fry anything in it. Thats also why butter browns right after it stops bubbling, the water has been boiled out and the temp starts to rise.

[@MadCityVL]

@@VsorNicely explained was gonna comment the same thing

[@SimplyPharmD]

wow Will is so responsible since becoming a dad; calling poison control instead of just googling 😂(albeit AFTER trying the motor oil) such growth, what rizz 🙌🏼

[@vishg5148]

Do you know what rizz means?

[@jamiejam9976]

Facts no cap no printer only fax. Truly slay.

[@oppfattet]

Lmao i love that you respectfully spat the Pennzoil 10w30 directly into the jug so as to not pollute

[@IneptOrange]

I want William to make an item of food for a friend and "test" it on them all day, and see how nervous they get being handed food seemingly more and more suspiciously.

[@batt3ryac1d]

I'm liking Willy's weird engineer kibbutz thing he's got going on it's cool to have Kevin in the videos regularly.

[@aspuzling]

I love how kevin was just a short Skyrim side-quest away.

[@ConnorVisser]

Try Ghee, it's clarified butter so you can take it much higher in temperature as the water has mostly been removed. Same butter flavor but it won't burn.

[@NiSE_Rafter]

It's the milk solids being removed that prevents burning

[@FBerserkerF1]

It's actually the milk solids in the butter that burn. The process of making clarified butter separates the milk solids from the fat 😊 Sorry to be "that" guy, just sharing information.

[@ryleypalmer]

Water doesn’t burn lol

[@How_To_Drive_a_TARDIS]

When the water boils out of the stuff it burns I'm guessing

[@gwanael34]

Peanut oil is the best for fries imo, the only problem is the alergy thing...

[@staceyl969]

im british and fry with lard all the time, you can get a block for less than 40p. makes things taste so nice, and can fish out the burnt bits and reuse.

[@johnmontoya6454]

If you really want to fry in butter you need to use clarified butter (also call ghee) because it has a higher smoke point.

[@AntoniNorman]

Beef tallow all day long. Its a game changer for fries and has a very high smoke point. Also easy to get rid of once you are done with it.

[@wojciechbieniek4029]

My mum always used lard for french fries, meatballs and donuts, but I'll have to try tallow. Would beef dripping be a good alternative to tallow?

[@gredystar8333]

@@wojciechbieniek4029 depending on where you live, they might be the same things. As far as I know, in the US, tallow is essentially any rendered fat as far as regulatory bodies are concerned. So, tallow vs drippings just comes down to marketing and what term the butcher wants to use to sell it to you.

[@elbeetlebeasto]

That sounds good, but shoestring fries cooked in peanut oil is my fav 👌

[@RainbowJesusChavez]

​@@gredystar8333and more specifically tallow usually rendered from the protective fat around organs that would otherwise be tossed, drippings is more of a general term.

[@Vostok7789]

@@wojciechbieniek4029 I think if you get drippings you might want to heat it up and skim it before use - I believe drippings are less "pure" than tallow.

[@rayvyn6]

I love that Kevin is now a constant side character on Williams videos. 2 of my favorite KZbinrs

[@BlunderDownUnder]

And no longer a Florida Man - not sure how I feel about that.

[@stormstalker2413]

​@@BlunderDownUnderYou can take the man out of Florida but you can't take the Florida out of the man.

[@jaredtolley4785]

The video ended and I immediately got an ad for bulk motor oil hahaha. I think its a sign.

[@technovikingfan]

I love finding new channels like yours. Frign' funny man. Your caretaker is lovely and your cat is rad. Please keep up the great work.

[@brunky89890]

I was literally, not even a week ago, making a joke about cooking with motor oil and along comes Big Papa Willy to test my intrusive thoughts. Thank you William, for answering all the questions that should never have been asked, I appreciate you 🙏

[@WakeNBakeBro]

Hey Will, quick tip for ya. Its best not to cover frying oil with a lid. Though it will keep the heat steady, it will also create condensation that may drip into the oil. We want most of the water to evaporate when frying. :)

[@LogicalNiko]

BTW mineral oil is indigestible and a laxative. So a few things with oils: If you are frying properly very little oil is absorbed by the food, thus rendering its taste influence pretty minimal. The water in food being deep fried turns to steam increasing the internal pressures. As the steam escapes it is pushing out the oil and creating very thin barrier between the food and the oil (thus the bubbling). Cooking at lower temperatures will impart more taste but that leaves an oil soaked piece of food. Fries that are cooked low one time and finished at a high heat a second time will retain more flavor of the oil from the first frying. So a few things on safety: Generally fry in pan that is much deeper than you need to contain overflow. Electric or induction is much safer than an open flame with hot oil. Covering things deep frying will trap more moisture, which you are trying to get rid of. Pat anything being fried dry as water will flash boil and has a high risk of fire or injury.

[@teepman1111]

I'm always in awe of how unstructured everything is in William's immediate surroundings.

[@Bigcat33]

As a former five guys manager and fry master, i’m not as disappointed as I thought, though you do need to fry them twice, once to essentially boil them, you want them to look grey and translucent, then you let the oil drain for 3 minutes, plop those bad boys back in and shake those badboys as much as you can, the more you can pull them out and shake them then put them back in the crispier they’ll be Also rizz is short for charisma Edit: I know the way I said badboys that many times has Mark Zuckerberg “sweet baby rays” energy, and I apologize

[@arghjayem]

Mate you need to cook them 3 times!! First wash the cut potatoes to get rid of excess starch (starch being a sugar doesn’t get crispy and makes the fries brown). Par boil them! Essential! Then fry at a low heat for a while (and you can freeze them at this point to save for later) , then fry at a high heat for a short time! Bam awesome fries aka chips!

[@Bigcat33]

@@arghjayem really depends what fries you want, my method makes U.S fair fries.

[@totalmetaljacket789]

​@@arghjayemI've done this and they're incredible.

[@tookitogo]

@@Bigcat33Do you do the two fryings at different temperatures or the same?

[@tookitogo]

@@Bigcat33 thanks for the insight!

[@garrisonsloan2466]

I believe McDonalds actually used to fry their fries in beef tallow, but stopped in the late 90s or somewhere around then due to cholesterol concerns, opting to switch to canola oil instead

[@kadenk9298]

Traded one unhealthy food item for an even more unhealthy food item. The studies are inconsistent but from what I’ve read seed oils are pretty awful for you

[@KrummyBrinkleJr.]

My guy avoided a 3 second internet search and decided to swig the death juice

[@TheFlacker99]

My prayers and questions have been answered. Thank you.

[@FredrickFreaker]

As a rock biting layman I enjoy Big Willy talking about his lavish lifestyle, all the rants about private jets and personal chefs make me feel like one day I can be rich and unhappy too!

[@How_To_Drive_a_TARDIS]

Nice icon

[@aidanhogan-thomas1797]

Armenian Cory, what are you doing here

[@derpythecate6842]

A part 2 where you test all of these on popcorn would be a worthy sequel

[@aubreychatriot9617]

Joji, Max, Ian and Chad walked so big Willy could run. Proud to see the mantle of Chef life on. Godspeed.

[@stephanieamare]

9:00 - thing is, that's how my grandma cooked 'em at home for basically, years, and other people...before vegetable oil and others became more widely accessible. Authentic, old school, British fish and chips.

[@mloxard]

Will confusedly screaming "what is rizz!?" is perfect

[@arjunn999]

I love William's Chef Arc , its so chaotic

[@seraf8297]

less "chef" and more "waffle house line cook"

[@justinfoster912]

Agreed. Starting way back at cooking a steak with his laser cutter kzbin.info/www/bejne/l6aWnWh8ZZh9esUsi=Ec5KB5qRoPO28rtO

[@scottm2553]

A friend and I had an idea many years ago to open a restaurant that serves deep fried pickles that a cooked in mineral oil. We would call them Little Greasers.

[@HamguyBacon]

You need to boil them until they are slightly cooked and then freeze them before finishing it off in oil, you could flour it and place seasoning on it after boiling.

[@namesurname3257]

William having a mid-life crisis in the middle of making diarrhoea french fries is exactly why I love his sense of humour

[@NonEuclideanTacoCannon]

The best oil for fries is equal parts duck fat and beef tallow. I just read a sci-fi book where a bunch of space marines figured out that fries taste better when fried during high-G maneuvers. Got me thinking, how hard would it be to build a centrifuge deep fryer? Probably pretty dangerous.

[@dustinwilson492]

some fried chicken places use pressure friers i believe to speed up the cooking process. if its under pressure then it would be sealed then you would just need a slip ring to transfer power to a spinning platform with the frier on it.

[@NonEuclideanTacoCannon]

@@dustinwilson492 Even harder than that, electric fryers are awful so you'd need a gas slip ring. Pressure fryers are definitely a thing, and are the only reason fast food fried chicken is possible. I had forgotten about that. Probably the same effect as high-g deep frying. Frying whole chicken parts with a normal fryer takes a really long time and is actually sort of difficult to do well. The areas near the bone in particular are hard to get to 165 degrees without overcooking the shit out of the rest of the piece. At an institutional scale, usually the chicken is partially fried, then finished in an oven. From my experience at least.

[@DarthCiliatus]

@@NonEuclideanTacoCannon I work at Chick fil A. We use pressure fryers for our regular filets and nuggets but unpressurized fryers for our spicy fillets and strips. Comparing the regular and spicy filet they both cook for 4:20 at about 320F and both are fully cooked after that time whether pressurized or not (we have new people that are really bad at remembering to pressurize the fryers). The difference pressure makes is in texture. Unpressurized has a smoother texture than pressurized.

[@brittestennes3562]

Duck fat is actually insanely good to cook French fries in. As long as you’re chill with that ofc 😂

[@slyk9]

That running shot followed by “oh you look hungry” killed me 🤣

[@infestus5657]

When you said: "here are my potatoes" i looked up from my homework and thougt, you have more than one child.

[@thomasesr]

Different oils have different smoke points so you can cook at different temperatures. Also some oils take longer to saturate. We use cotton seed oil in our restaurant because it can make several different deep fried goodies at the same temperature and it lasts a long time.

[@unclasp]

“it’s got the aftertaste of a janitorial cleaning closet” 18:33 had me dying

[@RND_ADV_X]

• Kevin eating with dirty fingers drove me bonkers. 😂 • my absolute favorite oil for potatoes is peanut oil. It adds a richness to them that cannot be beat. It's what they used to make Krunchers with back in the 90s when they were the best chips ever. 🎉 • you might want to add a warning to people that injesting mineral oil too often can block your body's absorption of calcium and other important nutrients and can lead to starvation, even if you are consuming nutrients. 😅 • did you just figure out the secret to those colon exploding chips that came out a decade ago?

[@ffwast]

...colon exploding chips?

[@Zero.0ne.]

I think peanut oil makes the best fries. I thought this was common knowledge.

[@TPK_MAKG]

​@@ffwastchips that explode when they emerge from your colon.

[@TPK_MAKG]

​@@ffwastchips that explode when they emerge from your colon.

[@RND_ADV_X]

@@ffwast it was a weird trend for a few years. A company came out with chips using olestra called Wow, and they advertised it as healthier. But people started reporting that they would get explosive bowel movements from the chips. Hilarity ensued.

[@2darki]

Hey man, please please don’t put a lid on hot oil, even when warming it up. Water will condensate on the lid and drop into the oil, making it explode/burn/splash.

[@SawtoothGrin1986]

I actually tried the mineral oil in my deep fryer and will be cooking all my food in it from now on 100% its amazing how clean and delicious it tastes

[@romanmay2867]

but like diarrhea?

[@kadenk9298]

Mineral oil is a laxative so be careful

[@NSA-admin]

Man I have been sleeping on your recent videos for some reason. This is some good content lol

[@combogalis]

the decision to describe the taste of the motor oil to the poison control dude unprompted... this is why we love William

[@TheForerunner117]

I've been to a Red Robbin once in my life. The fries, and how good they were, and that they were all you can eat, is literally the only thing I remember about it... lol

[@NSA-admin]

Damn that whole knocking over your keystone, chugging it and tossing it behind your head onto the roof was iconic lol

[@Thelegend27891]

Thank you for being funny, it’s hard to find channels that are actually good nowadays

[@klamsanac8173]

Should have done sesame and peanut oil

[@Hman-wm5qm]

and olive oil wtf

[@Workof]

Its getting dark, youre leaving work with your coworker, your boss sits outside in the sunset, wearing a chef costume, frying fries in motor oil, trying to explain to you what "rizz" means. Just another Tuesday.

[@coiner105]

I'm glad you're doing this outside to lessen the chances of your house doesn't burn down.

[@JuanMorales-qe3ym]

Thank you for advancing the world of fry cook science

[@TheManWithTheFlan]

If you're gonna fry in butter, it's better to use clarified butter/ghee. Plain butter has a low smoke point because of all the dairy solids which means it burns too easily and can leave a real unpleasant flavor if you try to deep fry with it.

[@tlgx884]

We don’t cook them with oil, we cook them with beef grease ! (I’m french)

[@MrPxTree]

I'm so sorry to hear that

[@nyas.p]

That's very sad (that you're french)

[@thedoctor3996]

Can you stop being French or are you stuck like that?

[@toniertitan7904]

I’ve heard that’s best

[@GrimReaping]

Thats weird. That sounds like one of the most American ways to make fries lol

[@ConWolfDoubleO7]

Poison control is really nice if you're ever worried about something. When my dog ate some glue as a puppy, they helped look up the side effects and all was fine.

[@rustyshackleford6149]

Cook your fries twice. Do it in large batches and after first fry spread them on cookie sheets and freeze them and then store the extra and fry what you want to eat. Insane crispy outside and soft inside

[@joshuambean]

This 2nd channel is one of my favourite channels on all of KZbin. It's so fun! And it seems like you, William, are having lots of fun making these.

[@justinstuder1649]

Will has so much rizz that he didn't even hesitate to talk to a stranger on the phone! Yeah, I know it was poison control but some of us would have rather just die than hit that call button. Good on him for showing us that the person on the other side is friendly and not out to get us 😂

[@baconiscommunist]

william is like that wierd uncle you only see at family reunions but hes still the favorite

[@lakovkreativity1451]

Lol that diner dash bell.and the android alarm going off both made me feel some types of ways will 😂

[@TehTrikTrak]

Every other KZbinr: Alright guys, so I've had a baby, so I won't be posting as much so I can spend time with my little family William Osman after Potato is born: Time to be more productive with KZbin than I have been the past years. Let's also do an event called 'Open Sauce'. Let's put more into Safety Third and travel for it. Spending money on random machines/vehicles. Yet he still seems to be a great Dad, we love you William.

[@ignosegnose5578]

The water in the french fries is why it boiled over.

[@AgentOrange96]

I'm pretty sure you're supposed to pat-dry them before sticking them in the fryer. Which he did not do...

[@TillyCorbin]

one time i ate a poutine made with one fry that basically wasn't cut at all and was just straight up a small potato and i tasted way better than usual poutine fries

[@naysayerck5971]

literally never heard the word venereal before and my younger brother was the one to teach it to me, or you by extension. thanks will.

[@aznperswazn]

I love the randomness of your videos... Sometimes its science, farming, food, etc. I love that the underlying theme of your channel is fun. I appreciate that. I hope you keep it up and thank you for the laughs.

[@lorij3786]

Your potatoes are supposed to be dried before you put it in the oil, after soaking dry Edit: I know the man is cooking in engine oil! Fawk i hate the internet, take everything out of context (do you need a safe space?) Fawk you, this is my way of escaping a very hard time in my personal life And by the way merry fawken Christmas.. That is all continue the idiocracy

[@nak_attak]

Dude almost killed himself over not knowing this

[@custos3249]

Wrong. You're supposed to pour directly from the soak to oil. The bubbling you see here is the oil being angry because it's thirsty.

[@EAGLE_FPV1]

Will he's drinking motor oil so what do you expect from him😂😂

[@akuou3848]

And this guy has a son. Poor child.

[@williamvanniekerk5608]

Thats what got your eyw, the dude had motor oil in his mout😂

[@theogflounder]

I'm sorry willy but that red robin fry take was a major L 😭

[@alexcarlson5936]

Unsalted butter is used because you can always add salt. You cant unadd salt. Definitely a must have for baking.

[@SollowP]

Deep frying in butter can totally be done, you just need to clarify it beforehand. Put in in a pot on very low heat, remove all the gunk inside it once it melts. Deep fry it in what's left. And for mineral oil and how much you need to consume, 1-2 table spoons before your stomach starts to get cranky. So not much, but in context it's quite a lot. No one is just gonna consume 30 ml of oil straight up.

[@Memento_Mori]

I like William so much because he is an adept engineer and also a goblin that apparently lives on a compound with his friends now. Truly living the life of someone done with the world but still wanting to learn everything about it.

[@potatopossum1]

to fry with butter you have to use clarified butter (ghee) because the water and milk solids have been removed

[@shpup]

"do you know what 'rizzin' on my gucci' means?" "yeah, peter taught me" why was that so cute hahaha

[@ronbeton5069]

As a Belgian that worked in a "frituur" I can tell you that frying fries in palm oil and doing a quick high temperature refry also in palm oil is the way salt it directly after frying it so it holds the flavor best. It should give u a crisp exterior and a soft interior.

[@MrKinir]

Palm oil? You're not Belgian.

[@ronbeton5069]

@@MrKinir Just saying what we did there, it got awarded best in flanders...

[@Bralvis]

I genuinely want this series to continue. What’s the perfect motor oil to fry a fry in?

[@mmercante0257]

You should try using a lower viscosity oil, like 0w8 from Toyota. 10w30 is really thick, meaning at high temps it has the viscosity of 30 weight oil

[@shanethrelfall416]

It was very popular to fry things in beef lard in the U.K. a while ago People still do it, but not as common anymore