I remastered Adam Ragusea's Crispy Oven Fries.

[@EthanChlebowski]

Links and stuff: ► My Crispy Oven Fries Recipe: www.ethanchlebowski.com/cooking-techniques-recipes/crispy-oven-fries ► Adam's Video: kzbin.info/www/bejne/o2fOlHSEo6Z9idE ► SOURCES - The Food Lab by Kenji Lopez: amzn.to/2COYNc2 - Salt, Fat, Acid, Heat by Samin Nosrat: amzn.to/3eI8IOu Music provided by Epidemic Sound: share.epidemicsound.com/33cnNZ (Free 30 day trial, affiliate link)

[@DomBill1]

Fantastic recipe Ethan, very well put together; I enjoyed watching... 🙏🏻😋

[@UnordinaryCarl]

3:24 what your -peepee- instestines in the morning like

[@suivzmoi]

Kenji's last name is actually Lopez-Alt. Lopez is his wife's maiden name before they both changed their last names to Lopez-Alt

[@JKenjiLopezAlt]

Follow Media truth!

[@thomasranjit7781]

U did a good job brother

[@internetshaquille]

I know I’m safe from this series because I’ve never produced my own recipe 😅

[@4561232000]

Net shaq!?

[@thefoodgallery8344]

You two are in your own league.

[@TanayLuthra]

laughs in chefsteps

[@yourmother3207]

Lol this is the only time I've seen internet Shaquille comment on another cook's video without being a dick

[@wizpig64]

I'd like to see ethan improve on chocolate covered chicken hearts ;)

[@henrysjfilm]

Don’t lie, we all went to the comments to see if Adam Ragusea commented

[@buissondecsm7879]

lol I was searching for him rn

[@n8er471]

He did when this vid was new. Pretty much a wall of condescending text saying "I'm right, you're wrong" and got downvoted to oblivion.

[@mew2871]

@@n8er471 really. Did he delete the comment or what.

[@n8er471]

@@mew2871 I think so, since I can't find it and I did quite some scrolling. Hopefully I'm not thinking of another video. He essentially went over all the points ethan brings up and explained why he was actually correct. Nothing too bad but it was really punching down and read very defensively.

[@omarcostilla8863]

@@n8er471 yeah I remember it was this video. Just a bunch of walls of text from both of them arguing but trying to look cordial. All cause adam needed to defend his honor I guess.

[@Sharpevil]

I cannot wait for next month when you release "I reeducated Adam Ragusea's children, and I am their dad now."

[@monke980]

"i cut off adam ragusea's skin and am now wearing it, i am now adam ragusea but i am much better at being adam ragusea"

[@surrk1057]

tobias wood Dad, you feel different today, are you sick?

[@evindrews]

😂😂

[@fdlnharis]

@@monke980 is this accidental JoJo reference?

[@monke980]

@@fdlnharis definetley was not on purpose

[@GustavoSousas]

I just imagine Adam in his living room, sitting comfortable on his chair reading the news and then something just clicks inside his head, he looks in the distance with his eyes narrowed and says with an angry voice. "Ethan..."

[@skylertremblay3395]

Then he deglazes with white wine

[@anirudhkashyap23]

Well, he would be even more pissed than his last video

[@redrubberband3616]

Winters

[@lumonetic1124]

He then proceeds to extinguish all people named Ethan from life and history

[@malikwilliams5163]

@@redrubberband3616 rip

[@lausha-hipocampo2328]

I can imagine someone making a video that says: “I improved the already improved recipe of Ethans Chlobowski of Adam Ragusea’s Crispy oven Fries”

[@jjpyae]

by Michael Scott

[@appleshy2737]

Joshua Weissman

[@MisterSleep1123]

By Michael Bay

[@anfywanfy]

Apple Shy making it better better better better better

[@durdudunsanders680]

@@appleshy2737 the secret is making thex extra cwispy

[@highorder02]

“What did you learn today son?” “Ginger Freddie Mercury taught me how to make crispy fries better”

[@woodonfire7406]

*I WANT TO BREAK FREE*

[@algorillarithm5572]

"Ginger Freddy Mercury" . You do have a vibrant imagination. Thanks. "Mama! ' fries' been good to me " "and now you went and blown it all away"

[@pineconepinapple471]

nobody: the captions in 8:16

[@nemomukerji]

@@pineconepinapple471 Chris penis lol

[@apexvadeor3670]

He sure did bucko he sure did

[@overeasy1489]

That look at 8:30 was all I needed to know

[@jasonstarrising]

Over Easy No replies?

[@Potatops]

banana

[@thatoneuser8600]

Potatops, good reply

[@R0nDi0]

999th like

[@spookyhvh7188]

wat

[@tedkoppel13]

I’ve made both Adam and Ethan’s versions of these and at this point I mix and match. I think the vinegar is a mistake (for me) for reasons not mentioned in the video. Your mileage may vary, but here’s the difference. The vinegar makes the fries more uniform and prettier but in the original recipe is you’re essentially making British style roast potatoes, and that’s the opposite of what you want for roasties. The idea is that with the outer layer potatoes breaking down into a sort of mash that mixes with the fat and then roasting in the oven, what goes in as slightly messy blobs of potato comes out really crispy while the inner parts stay soft. If you add vinegar, because the outer edge of the potato doesn’t break down as much, the oil is mostly just going to sit on the edge of the potato and you’ll end up with a much thinner layer of crisp. As noted elsewhere, the Maillard reaction is less as well, which I don’t like for these. The other problem with the vinegar is that if you don’t get the water and acid ratios right, the potatoes don’t soften up. The first time I did this, I had no problems at all, but the second, I must have added too much vinegar because the potatoes just wouldn’t soften for a really long time. It’s not a problem as long as you measure, but I would measure. For the rest of it, salting the water is a good idea. I think the peanut oil is more necessary if you make this version of the recipe, because there’s less of a layer to crisp. I’ve done both and the difference isn’t pronounced in my experience, but I’ve never done a side by side comparison. Anyway, I like darker roasted, crunchy potatoes. These are blonder and in my experience a bit less crunchy, but prettier. Also because they break down less you can cut them thinner so they’re more like fries than steak fries. So if you want thin uniform chips, this is your technique.

[@user-fo1nk3pd1t]

An Adam Raguesa throw away account lol?

[@Scotch20]

The redo is definitely restaurant style, which is missing the point. I don't want fries optimized for cook time instead of crunchiness.

[@ManiMani-je7zl]

I think using beef tallow is the best Becwuse it has a high smoke point and gives good flavor.

[@dragonflyy920]

Will this version still take the 30 mins without the vinegar?

[@specity99]

​@@dragonflyy920vinegar does not make them cook faster, contrary even, if you add too much they won t soften. Vinegar helps them keep their shape

[@malohn2068]

A chef's version of "I improved your art, no need to thank me XoXo :3c"

[@circlesquarer]

LMAOOO

[@ichemosabe]

Whatever, I'll take Ethans "art" over that little insecure fucking snobs "art." Adam's art is pessimistic and borderline depressing with his attitude. Ethan's art is more optimistic and hopeful, doesn't leave you doubting yourself.

[@SongbirdOfficial]

Nah, because this isn't destroying the original, it's showing a different technique that may give you a result you'd prefer.

[@SongbirdOfficial]

@@ichemosabe Dude, calm down, they're cooking videos on KZbin, not a teacher giving you an F on a test.

[@ColdfFlare]

Thats litterally every recipe that has ever existed

[@amira-uf5yj]

One concern with the addition of vinegar: acidic environments actually prevent Maillard reactions from happening. It's why your fries are much more blonde when they're done. I actually sometimes add baking soda to increase the pH of my boiling water - it leads to a much more fluffy exterior, leading to more surface area, and much crispier/crunchier fries in the end with mashed potato insides.

[@santajimi]

By adding vinegar he's just making them rubbery. This 'improved' recipe is totally unnecessary. Maybe apart from salting the water.

[@eyeamstrongest]

this video is a joke and a half lmao

[@justdoit7471]

Improving ethans recipe of improving adam reguseas recipe

[@WolfAir737]

hey, i have a question - would baking powder work? it's what i have at home, i don't have the baking soda lol. if not then i can buy it.

[@bord5581]

WolfAir 737 baking soda and baking powder are very different

[@TheDeathmail]

It should be noted that Adam stated in his video that you can use Peanut Oil, just that he prefers the taste of Olive Oil (so that was a taste preference). Also, for me, I didn't like the vinegar's effect of making the fries rubbery, plus it added a little flavor that I didn't really like... but salting the water??? That's gold advice.

[@dankmemes7729]

yeah and my dad once told it is good to add garlic in the water too im not sure if its gonna be good sorry for bad english, it's not my first language

[@Felipe77646]

@@dankmemes7729 probably just gonna have fries with garlic essence

[@MrSasyB]

I put bicarb in the water cause it makes the surface rough and the "fries" get crisper

[@mrgms3892]

@@MrSasyB That works, can confirm

[@s.e.c.u.8340]

@@dankmemes7729 Hi (Sorry for my horrendous english)

[@R2TheM]

Adams method, though a bit fussy with the soft potato’s, come out crispier than these.. These are easier to handle and prepare but does not have that glass-like crispness to them. Tried both recipes and gotta say Adam’s is better IMO.

[@ARandomCustodian]

Yea since it is almost braking apart you would have a more flayed surface which would mean more surface area that would be exposed to heat making it more crispy. But the salting of the water makes it better though

[@moegani6269]

Agreed this was such an annoying video lmao what a little brother thing to do, you made fries the way you liked them bro congrats you didn’t remaster anything

[@tink2724]

@@moegani6269 sorry, I went to respond about how dumb your comment sounded, but I lost my train of thought when your channel educated me about “How to be a gangsta”. Lol Ethan’s vid has over a mil views and wasn’t being hateful in any part of the video. Your comment is a little brother kind of comment.

[@moegani6269]

@@tink2724 Lmao bro chill the gangsta skills have improved as I’m sure your trick shots have. It’s just if you call it a remaster and it fails to be as crispy or crispier it’s not a remaster at all. You just made your own fries. Little brothers always trying and steal your shit lol do you not have one?!

[@adamplett2924]

@@moegani6269 man, you deleted the gangster shit? Lmao I was gonna watch it

[@christopherpeery7436]

Looking for Adam in the comments We know you're here Adam... show yourself!

[@iOsDx]

Then he coments a lengthy paragraph.

[@dodgeball28]

don't rush him. his reply is gonna be a 5,000 word essay or some shit. it takes time.

[@aaron_408]

@@dodgeball28 Bruh it doesn't take a whole fucking week to write a comment.

[@JamesonWilde]

Honestly the reason I went to the comment section was to look for his reply after the deep frying video lmao. Reveal yourself Adam! This chicanery will not stand!

[@ketchard]

@@aaron_408 r/whoosh

[@atrolololop]

i often measure the width of my fries with my tape measure as well....

[@daggomit2231]

@Carpe Diem I prefer to use my chainsaw

[@deadfr0g]

I prefer to use my gourmet calipers.

[@nashsok]

I prefer to break out my surveying equipment when measuring the width of my fries.

[@montyrussell2783]

POV: You’re looking for Adam Ragusea’s comment

[@alexismisselyn3916]

adam is wayy too d.a.d to comment

[@spacecorgi3074]

"Well I think it's important to note that every recipe is going to have its pros and cons. Mine is about maximising my crunch factor to ease of direction. Even though it cooks faster, I don't wanna be sitting there separating my fries one by one evenly on a pan, I have better things to do with my time. And as for the vinegar? I don't want to waste my vinegar in the pot, I'd just need to go out and buy more, so my recipe also saves money too! And I like it when my fries break into pieces, it also makes fries of different sizes, so if you're boring and like consistency I can see how that could appeal to you... maybe I just prefer variety in my life, I don't know, it's your call. Again, you do you. Oh and as for seasoning the potatoes as they boil? I prefer to season my tongue."

[@eliascelis1632]

@@spacecorgi3074 I read that entire thing in his voice, kinda scary

[@imacracker515]

@@eliascelis1632 I was annoyed at spacecorgis comment at first until I read yours and then realized it was satire. After realizing that and re-reading it I had a good laugh.

[@Ld_277]

@@spacecorgi3074 Really good impression of a Ragusea comment. It just needs to be four rambling paragraphs longer with a deeper edge of patronizing condescension for me to really buy that Adam wrote it.

[@Tremere]

Just don’t get any wild ideas about trying to improve on Chef John’s videos

[@Yolanda8419]

Agreed, my friend. Chef John needs no improvement.

[@ryanfoy9801]

Chef John thinks.....that this.....is an accurate statement.

[@RomaInvicta202]

Or else... ;)

[@anem2434]

They could use a bit more cayenne though..

[@Leo_Keys]

Ethan: “Add a table spoon of vinegar” 4:53 *glug glug glug glug glug*

[@hyphen8d725]

*_Two_*_ shots of Vodka._

[@Froge4291]

( *pours the whole bottle* )

[@Nimbokwezer]

Guess that's why mine turned into mashed potatoes. I followed the recipe instead of the video.

[@fakecelino]

"A little touch of Olive Oil"

[@quicot4040]

add two shots of tequiii~la

[@Aikano9]

“Just a table spoon of vinegar” *Proceeds to pour in at least a shot glass’s worth of vinegar*

[@Gorillaspill]

Two shots of vodka

[@hijodelaisla275]

A tablespoon of vinegar per quart.

[@bentomaskovic1540]

@@hijodelaisla275 yeah

[@Waaz732]

Sorry to be 'that' guy, but shouldn't it be *shot glass'* instead of _shot glass's_ ?

[@russianwaffle5836]

@@Gorillaspill Don't use a Russian shot glass or your kitchen will overflow.

[@mynamesjames8186]

Joshua Weissman like series, Binging with Babish like shirt and referencing Adam Regusea? *Oooooooooooh yeah*

[@thealandude9146]

Yeah this is exactly what I'm thinking when I see this

[@mohammadahmad9269]

The perfect crossover doewn't exis....😐

[@DraxixDude]

Did you seriously put the wannabe Alton Brown in the same breath as babish and Adam Ragusea

[@mercce6750]

Crossovers nobody asked for, but everyone deserve.

[@kiddyfiddler484]

The holy trinity

[@enrick8579]

I just made this recipe, and the worst thing about it is how fast they disappear.

[@hi.moriarty]

😂 4 Potatoes = 1/2 serving, am I right??? They do look very very addictive!

[@hypercane2023]

Worth

[@nicozbalean953]

"You know what's better than oven fries?", "B roll"

[@kosmicken]

Kwispy

[@juulcat9048]

Ass

[@shane9245]

that guy is kinda annoying. I like his recipes, but he’s just irritating

[@kosmicken]

Yeah, I kind of agree.

[@ub3r825]

Poop in a bucket yeah he’s kind of added more memes and stuff that i think is pretty cringey to his videos over the years.

[@marleyxl8959]

This is the single guy version (technical and perfect) compared to adams dad of two version (less thinking easy to whip up). I can see the merit of both

[@pencilgaming1233]

Nice pfp Edit: why did you change it

[@ML-xh6rd]

Point well made. Both recipes eat the same--from your mouth to your stomach.

[@mynameisreza1]

HA what a perfect analogy

[@mrzmorphine]

Wellll tho, Ethan actually shaved the time down.... Adam should kno cutting them smaller yields a faster cook time tho.. 🤷‍♀️.. js and mother of 4☺️

[@marcus3591]

@@mrzmorphine while it's true that Ethan's method is faster, it consists of a lot more active time. I think Adam's recipe is great if you're serving the fries along with another dish.

[@RenegadeGaruda]

Alternate Title: Why I put vinegar on my chips before cooking, NOT afterwards'

[@JS67137]

🤣🤣

[@Crusader1089]

Why not both?

[@bocah-kun821]

Why not?

[@pilokxx1609]

Why i season my water and not my fries.

[@moh.adipramudiono9467]

I see you watch Adam Ragusea as well 😅

[@otheruser9764]

Ethan missed the point with this one. Adam's recipe, which includes boiling the fries for "as long as you dare", allows more cracks to appear in the potatoes & more crispy bits to form. By Ethan's own admission (10:19), his version is more akin to a "deep-fried" fry...which is not what Adam was going for

[@atropa6894]

No vinegar: one wiggle With vinegar: *m a n y w i g g l e s*

[@valencehockey1668]

lol

[@valencehockey1668]

wiggle tum

[@valencehockey1668]

jiggly tum

[@0v3rt0pp13]

@@valencehockey1668 LOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOL

[@nijhum3429]

@@0v3rt0pp13 I hate u

[@shinyramen]

This looks amazing!

[@EthanChlebowski]

Another point I should have mentioned: With my version I was trying to get closer to deep fried french fries which typically do not have a roughed up crisp edge, whereas Adam's are closer to a roasted potato. It depends on what you are going for, vinegar could or could not be for you!

[@lilybeejones]

Tbh I've just adapted Adam's recipe with some other ideas and just made tiny roast potatoes. Just as good, I still get that crispy outside fluffy inside, it's just not fry shaped.

[@Soultergeist]

Ethan Chlebowski Not to offend but my thought process is, stay as close to the recipe as you can and improve when you believe it needs to be improved. Otherwise you are making your own recipe.

[@Soultergeist]

Shiny RayRay Adam suggested in the video to use peanut oil but he used olive oil because like the taste.

[@mrs_morrow318]

What are your thoughts on salting the water move?? I'm thinking of trying adam's version...

[@gabrielepumo9784]

I think you're ignoring the fact that the risk of the potatoes falling apart in the water is worth it because the cracks in the potato's surface increse surface area for crispness!

[@invertedcrayon]

They're already crispy enough. I'd rather just eat a potato chip at that point

[@marcusg1809]

I hate how he calls them french fries instead of chips, french fries are the shitty skinny things.

[@helloitsme9255]

It’s just how Americans say it

[@TanayLuthra]

big boy Brit spotted

[@Dorumin]

Chips are the flat ones.

[@ketkash136]

Tried this version at home and it worked pretty well! Thanks :)

[@2002alexandros]

Getting some serious Joshua Weissman but better vibes here, nice

[@13lucy12]

I actually thought I clicked on one of his videos, not disappointed

[@shanetaylor9288]

Except he does crap all over the competitor, and in this case it doesn’t even feel like a competition. It’s just, hmm let’s see how we can improve on this already amazing recipe

[@calvintran3081]

Perhaps the music starting at 4:26?

[@gnomestar8462]

@@sechay9328 ok boomer

[@sechay9328]

@@gnomestar8462 Just curious, does being in your thirties and thinking over use of video editing software and a fetish for one's body (which he is clearly pulling away from) make me a boomer?

[@mdHugh]

"Add a table spoon of vinegar" -- did you learn to measure from Sandra Lee's school of liquid measurements?

[@yayayeye7659]

Dude that got me flashbacks

[@LMvdB02]

Just a shot

[@TheGetpunched]

Add one shot of vodka. Gluglugluglugluglugluglugluglug. And there we have it! A gorgeous little lush lagoon

[@smellypatel5272]

Don't forget gordon ramsay's a little bit of olive oil, followed by an ocean of oil

[@stop8576]

@@smellypatel5272 Gordon: add just a touch of olive oil Also gordon: *invades iraq*

[@benjiross1]

Go after Weissman’s Popeye’s sandwich next!

[@BrianLagerstrom]

That’d be a bad boy move for sure.

[@toad7395]

Josh will not back down.

[@thetank656]

Oohhh shooot

[@bakinitright6637]

I don't know brother, that sound's risky

[@SophiaPetrillosBuddy]

Or his loose anus Krispy Kreme copycats

[@mistirion4929]

Some chef: invents French fries Adam Ragusea: remasters french fries for home cooking Ethan Chlebowski: remasters the remastered french fries *a few years in the future* Joshua Weissman: I have remastered the remastered version of the remastered french fries

[@gabbya6240]

The Holy Trinity of KZbin Chefs

[@ianaimon8286]

*b UT bET t eR SE a sOn 2*

[@WastedTimeBros]

Adam is always talking about eyeballing it and getting the process right through trial and error, you are great at providing the scientific explanation while keeping it interesting, the perfect storm of channels.

[@kingofflames5059]

And that's why I salt the water and not the fries...

[@4.0.4]

Needs capital letters on the NOT for clickbait title effect.

[@johnweimer3249]

As a saltaholic I still add salt both ways. I need the potato internally seasoned as well as the salt burst crunch on munch.

[@muadddib]

@Pod The difference between cooking pasta with salted and unsalted water is tremendous. Next time you cook pasta, season the water with way more salt than you probably tried before. Taste the water, it should be noticably salty, like a broth, without being displeasingly salty. The results will speak for themselves. But keep in mind, you will not need nearly as much salt in the sauce as usual.

[@AndrewAce.]

I water the salt...

[@muadddib]

@Pod No, salting the water will bring out the flavour of the pasta itself, which can make a difference depending on your pasta. Cheap pasta doesnt have much of a taste, but better quality or even self made noodles do have a taste, which will be greatly enhanced through salting the water. Basically like meat, the salt water has much more time of penetrating the pasta and getting an even seasoning.

[@nurphurecarnium]

Vinegar water is on the right.. *AGAIN VINEGAR WATER IS ON THE RIGHT!!*

[@richardyok4026]

Nice pfp, only problem is that it’s the wrong shade of black.

[@katincko]

@@richardyok4026 only when you click it tho. Atleast on android

[@Yachii]

@@richardyok4026 Increase your brightness and look at his pfp again. It's actually not completely black

[@Ledut-in-YT]

Dude, i thought theres a hair on my screen.

[@thomaspowerlifting]

I just watched that video wtf lol

[@EmpressCity]

These are exactly the things I would do after watching adam's recipe, because I always do them and it works great. Glad to see that it works with this recipe too!

[@sudochmodx3752]

I would actually say no to vinegar- I actually add ap ich of baking soda to my fries. The Maillard Reaction is quite sensitive to pH and happens better at higher pH, that's why your fries in the video are quite blonde. It's the same reason why adding baking soda to carmelized onions makes them cook faster. Also, baking soda boiled potatoes break down the pectins at the surface to create kind of a mashed potato consistency that's starchy. When baked, this makes kind of a crispy outer shell. Kenji does this in his baked potato video.

[@parkersinclair534]

Interesting. So does the baking soda keep the fries from falling apart like the vinegar as well ?

[@juliancantarelli]

I cook roast potatos like that and it's like day and night. I don't know for long skinny potatos though if they'll became to britle.

[@absp2006]

Also, I don't like the taste of acidic potatoes, lol

[@sth5033]

exactly, that was my issue with this recipe too. it slows the breakdown of pectin but that comes at the cost of that nice, crackly shell that happens when pectin is destroyed and kind of 'bursts' the outsides of the fry.

[@sth5033]

@@parkersinclair534 no, it'll make them more delicate actually, but that's not necessarily a bad thing.

[@stefanpodpieraMathTips]

I died when he measured the fry 😂

[@darvoid66]

with a TAPE MEASURE lol.

[@vikassm]

@@darvoid66 I'd have lost it if he took out verniers 😂😂

[@Salah522]

First I need to go to Home Depot to make home French fries 😂

[@randomminecraftplayer6857]

@@vikassm oh hell nah bruh what if he pulled out a frickin laser setup

[@sanhakhanna2241]

About the oil, he said that he uses olive oil because of its flavor ,he told you should peanut oil. He mentioned it, that is not flawed

[@sandlindavid4539]

Right? Not only that, but he boils them so the outside gets fluffy, when you add vin to the water not only does it not allow the fries to brown properly but also it stops the outside of the fry from getting fluffy which gives it that crunchy outside. You can hear how much more crispy Adams fries are in this video compared to his own.

[@sadpizza1786]

@@sandlindavid4539 Yeah, the fries in this video didn't sound as crunchy as the original recipe.

[@go_u_r_python412]

@@sadpizza1786 Try them. I havent, but sound can be so different because of equipment, compression ,and much more

[@carlosgomez2305]

@@go_u_r_python412 I tried both recipes. From my experience, Adam's fries are crunchier and tastier.

[@go_u_r_python412]

@@carlosgomez2305 Ok

[@channyfer3558]

Absolutely loved your recipe. I made it today for the family. I used walnut oil instead of peanut oil because I didn’t have any. Came out very good.

[@deathboyinc]

I love how KZbin cooking is now just everyone working together. It makes me so happy

[@shane9245]

then there’s YSAC. God do i love that man

[@circlesquarer]

this feels more like the krusty krab and the chum bucket

[@Dutchcomentatah]

I tried adam's and your method. Your fries take significantly less time, but the time spent is far more hands-on. Adam's recipe has a simplicity that makes it really good for when these fries are not the only thing you're making.

[@Ryan_Carder]

How is it more hands on time? It's the same steps.

[@rangv733]

@@Ryan_Carder Making sure the fries are thinner, spreading them apart really carefully in the tray and so on

[@rangv733]

Daen I was thinking the same thing . Lol

[@Kitolabhradha4971]

@@rangv733 That's really not any more hands on than Adam's tho. Adam also had to cut his potatoes and put them on the tray. I'm not seeing the extra attention that people are saying Ethan's recipe needs.

[@trollinape2697]

@@rangv733 it probably takes liks 3 minutes and some extra time to cut the potatoes, adding vinigar and salt doesnt take you longer and as the guy said internally seasons the fry + makes it easier to work with

[@Luna-cx1pp]

As chef John from food wishes said, "A plain potato is an evil potato."

[@fibreoptik]

Evil potato is a great stage name

[@Luna-cx1pp]

@@fibreoptik I've seen it used in a video game, that bastard was pure evil.

[@BLazLessons]

Hi Ethan, you said Samin suggests 1% salt ratio for vegetables, but I am almost positive she's not talking about boiling or blanching, since there is such a variability in the amount of water in relation to the food. Depending on your food to water ratio, the saltiness of their bath with change, which will change your food's saltiness, so any ratio while boiling/blanching should relate to the water, not the food. She says: "“My general ratios for measuring salt are simple: 1 percent salt by weight for meats, vegetables, and grains, and 2 percent salinity for water for blanching vegetables and pasta.” Also depends how long the food will be in the water. But just stick your finger in the water and taste it!

[@adrianoferraro1957]

Improvements: Salt and vinegar in water Use peanut oil for speed

[@tsuukkii]

Get ocd and organize the fries

[@user-zz7wh5ls7j]

I think the salt in the boiling water is an obvious decision adam chose not to make, because HETEROGENEITY

[@anandjayanthi6252]

Adding vinegar actually lowers the amount of browning and crispness. :)

[@skeebas_2541]

@@anandjayanthi6252 ohhhhh okay I did notice that Ethan's fries weren't as browned as Adam's. thanks for the tip!

[@caramelTime]

@@user-zz7wh5ls7j "are you homophobic" Adam: well yes but not in that way

[@Day100]

Adam's version looks more texturally appealing, but some of the things you're pointing out here have great merit for improving his recipe too.

[@RyanTosh]

I've seen some comments saying the vinegar's what's responsible for that, since it seems like the only purpose is to keep the fries structurally sound you could probably keep the nice appearance of Adam's by foregoing the vinegar and being a bit careful.

[@gunitgrover4365]

@@RyanTosh not really as i make fries with vinegar and they come out crispy just add it a bit less

[@cookiecraze1310]

@@RyanTosh from another comment, the maillard reaction is highly subject to pH. Vinegar is an acid, so it doesn't brown well. Adding higher pH things like baking soda will make the potato break down more, but the outer layer of broken down potato will crisp beautifully.

[@ansatheatrocious6083]

@@cookiecraze1310 would it work to boil in slightly acidic water and then rince in slightly alkeline water do you think?

[@sphansel3257]

@@ansatheatrocious6083 as far as i know, nope

[@MegaGamer-dm6dd]

Just waiting to see your remake on Joshua Weismann’s “But Better” series 😂

[@patrickdemenezes4204]

he's like a vampire

[@MegaGamer-dm6dd]

@@SunnySunshine74 oh sick

[@larrysizemore2891]

Please I hate Weismann 💀💀💀

[@mr.potato5471]

@@larrysizemore2891 why

[@larrysizemore2891]

@@mr.potato5471 he just annoys me.

[@totalwine161]

I made Adam Ragusea's Crispy Oven Fries Worse.

[@uniworkhorse]

Imagine Adam comes in with another video "I improved the improvement by Ethan on my fries"

[@endingpop]

I know Ethan is my kind of cooking nerd for lots of reasons, but one that's not obvious is he's using the ATK recommended sheet pans.

[@gurodrigues1005]

@Rick koontz what?? They make rigurous tests in professional kitchen environments, unless you sir, the kitchenware prophet can provide better tests, I will continue following atk's recommendations, especially since you aren't able to make a solid argument to do otherwise, oh Master.

[@tokugeek9]

Tbh Adam Ragusea’s looks better but yours look amazing too

[@MysteriousWeasel]

I think it's the color of the oil

[@Sophie-cw3fb]

Seafoamy no it’s the browning of the potatoes

[@Andrew-ri5vs]

He should’ve cooked the fries 5 min longer

[@antonhelsgaun]

@@MysteriousWeasel Browning and size

[@eugenejames6017]

@@antonhelsgaun and saltiness

[@loganhawksmusic]

Just done this at home and my 7 year old daughter said they are very tasty. Thank you, you have changed chips at home in my house.

[@bralex6669]

You could call it "But Better". Wait, no, that is already taken.

[@Anthony-rq6rx]

He is literally using Weisman's music. No shame.

[@Jojojoeyx3]

His kitchen is so clean it looks like it’s never been used

[@hijodelaisla275]

Gay kitchen.

[@videogamebomer]

@@hijodelaisla275 the best kind

[@hijodelaisla275]

@@videogamebomer You can eat off of the abs!

[@Cringemoment4045]

5th reply

[@1oboeajusco586]

paper towel is hangin' the wrong way!

[@Temulgeh]

hmm i thought the "falling apart" part was on purpose is the wiggly version still as soft on the inside? also is the surface still rough enough that there are multiple layers of crunch?

[@tofu6599]

c r o n c h

[@MrBritishComedy]

I also don't think the vinegar is a good idea. In fact, boiling potatoes in an alcaline solution (e.g. using baking powder dissolved in water) results in a much crisper potato when baking. The reason is that the surface gets more porous, thus you get more surface that can crisp up. Using vinegar is counterproductive as this actually results in a smoother surface. Therefore you get less of a crisp. For the vinegar kind of flavor, I suggest dusting the finished product with a bit of malt vinegar.

[@robinbernardinis]

@@MrBritishComedy I imagine you mean baking soda. I reckon using baking powder like that would just result in extra bubbles in the boiling water and a whole lot of wasted baking powder.

[@edark94]

@@robinbernardinis Bakingpowder should work, it's just baking soda with some added acid.

[@suhas608]

Emil Bagge baking powder may make an undesired chemical reaction when boiled though

[@blackhand9581]

Step 1: Cut potato into fries. Make big batches. No need to rinse. Step 2: boil them until they're about to break apart. Step 3: Dry them out in the fridge. Easiest way to do this is to put them in a big tupperware, toss silica gel packets into them, and loosely put a lid on it (this is mainly so that you can put something on top of it to save space). Step 4: Once its all dried up, toss the silica gel packets, you can't reuse them. Put the fries in a ziploc bag. Step 5: Put them in the freezer. Step 6: Whenever you're feeling it, grab a handful of them and toss them in an airfryer. Oil is optional. No need to thaw them out. Step 7: 200C, 15 minutes or until its golden brown. When its done, use whatever seasoning you want. If the seasonings wont stick, you didn't boil it long enough for there to be microcrevices for the seasonings to cling onto. If its not crispy, you didn't dry it long enough. If its mushy inside, you didn't cook it long enough.

[@freddiebvw113]

I really wasn’t sure when i first saw this. I am a long. Long time fan of Adam and his recipie in this case is one i have used for years, even before watching him and i trust him a lot. Then you used science and quoted 2 authors/chefs who i also love and explained some basic Science. Love the vid, dropped a sub and cant wait for more like this

[@szymonantoniak1772]

I liked the overall ompitimisation approach, but I think there's one caveat to your proposed technique - the acidic environment during the oven-roasting. You can tell that your version is significantly more blonde instead of golden brown, which I reckon is the effect of the presence of vinegar in the boiling solution - the potatoes soak up the acidic liquid and some of it stays on top (that's why it's probably not a matter of rinsing the potatoes after boiling), which inhibits browning. Do you have any words on this phenomenon?

[@sheepish2159]

I think a part of that has to do with less flaky starch coating the potato. It almost acts like a flour of sorts?

[@szymonantoniak1772]

@@sheepish2159 You're right, and that's another issue - as Ethan has stated in the video, the vinegar inhibits the breakdown of pectine, so the outside doesnt get that fluffy light coating of starch that crisps up nicely when roasted. Adam ragusea mentions the importance of that in his video, and America's test kitchen have a whole video on making sweet potato oven fries, where they amp the process up by coating the potato wodges in cornstarch slurry.

[@thekiddshow]

"But Better" but different.

[@sarahbelle81]

"But Better" but not smug, condescending, and obnoxious.

[@thekiddshow]

@@sarahbelle81 🤣

[@larryjake7783]

@@sarahbelle81 lol damn y'all really dislike Mr. Weisman in here

[@rybrentd]

But better but the same music?

[@TheSlavChef]

But, but better better.

[@phillipA123]

Your recipe is great. As an improvement this excerpt from a NoBiggie recipe i think makes it even better. In a small sauce pan combine the olive oil, chopped rosemary leaves and minced garlic. Cook on medium heat until the garlic turns a golden color, about 3 minutes. Strain the oil through a fine mesh strainer and set the rosemary and garlic aside to add back in later. Drain the potato wedges and add them back into the hot pot they cooked in to allow any excess moisture to evaporate. Drizzle the flavor infused garlic all over the potatoes and toss well. As you toss, a thick layer of mashed potato-like paste will coat all the potatoes. This is key to getting them perfectly crispy after baking! Everything else I'd follow it exactly as you say. The vinegar technique was new to me!

[@ltran96]

I definitely still disagree with the vinegar step- the fact that they're starting to turn into mash on the exterior is what causes a lot of crispiness to develop. I also like to add baking soda to the water I boil my potatoes in to enhance their cragginess, and that wouldn't work well with vinegar for obvious reasons. Great video though- the peanut oil tip in particular is a good one.

[@anna.318]

So does baking soda act as a replacement for vinegar? Like does baking soda prevent the potatoes from falling apart easily?

[@OCNmeticadpa]

Anna L makes them break more

[@noahcristian503]

I must say, I've been using Adam's recipe forever and they're great. Like ethan said, one of the MAJOR issues is the potatoes breaking after boiling. The vinegar is a game changer, and it actually makes the fries taste better as well.

[@oo0OAO0oo]

That's actually luke brits would do that, if they know what they are doing.

[@wyattoleff5278]

Who’s ready for “I remastered Ethan Chelbowski’s recipe for oven fries.” To happen now lmao

[@truenorth2653]

The point of letting the fry break down is creating a starchy/ craggy face to adhere to the oil and create that glass finish and crunch. Vinegar just stops that entire process from happening.

[@preetialex2431]

For anyone wondering, I tried this and yes the vinegar trick is absolutely genius . I don't have to worry about the potatoes breaking and falling while draining or adding in my spices , they hold their shape the whole time . I put it in the oven like shown in the video the first couple times I made it . But yesterday I just used the same amount of oil I would use to grease my oven pan, but put it on a regular pan on the stove and fried my potatoes there and they turned out WAY MORE crispier in half the time. I know the point of the video was to make oven fries , but for anyone out there who Just wants a healthier alternative to deep fried fries. Then this works well . So 1) boil water 2) add salt and vinegar 3) add your potato slices. 4) after 8 minutes take it off, drain 5) add your spices ( I saw another video that recommended adding bread crumbs into your spice mix to make the fries more crispy) 6) add 1-2 spoons of oil to a hot pan. Add in your potatoes and put a lid on it and stir occasionally so it doesn't burn

[@TripleFudgePacker]

Thanks! I'm trying to make healthier fries too. 1) What spices did you find work best? I'm considering panko breadcrumbs and coarse salt now that you mention it. 2) How high of a heat did you use? 3) Did you keep flipping the fries, or keep them on one side? 4) Once the fries are in the pan, how long should they take?

[@preetialex2431]

@@TripleFudgePacker Hi!! 1. If you have peri peri masala that would work well. But I just throw in a bunch of spices- cayenne pepper (or chilli powder) , garlic powder , pepper , salt, bread crumbs (That day I didn't have bread crumbs, so I grinded a handful of Wheat flakes (the cereal) and used it and it did the trick) 2. I keep it at a medium to low heat and cover it with a lid 3. Yes. You do need to flip them occasionally. Honestly with the pan method you can just eyeball it. I'm usually making something else while these are on the stove. So I just check in on them every 5-6 minutes and flip it or so ,so they don't stick to the pan or burn and Lower the heat if I think its too high or they are almost done and take them out when they look really crispy which would be in about 15 minutes I would so. One thing I would add is that. Much like the oven fries you do need to space the fries out, so I usually have them on two pans simultaneously if I'm making a big batch . Or you can also put one batch in the oven and one on the stove and see which you like better

[@yagaman6701]

Thanks

[@kingdoz]

Just add a small amount of white cornflour before frying them.. It performs even better for crispiness than any crumbs or flour..

[@hi.moriarty]

I'm not sure what you meant when you said "but put it on a regular pan on the stove and fried my potatoes there and they turned out WAY MORE crispier in half the time." I've watched both of the video recipes and in the Adam one, he used a roasting pan. This one was on a baking sheet. I have a 'deep dish' frying pan. Is that what you are meaning? What is the texture like?? Is there any difference from doing it in the oven?? I am so curious!!

[@MorbidMindedManiac]

I like how well structured this video was, getting straight to how to make them better first, which is a good idea because the big thing about it is that it’s a modified version of another technique that most viewers watching this has already seen, but still going on and showing the step-by-step cooking anyways to really show how it’s done in the same video and show the people who haven’t seen the original Amazing work

[@theniii]

Ethan is a real life Obama giving medal to Obama meme.

[@DipCatcher]

For those who want to read: 1. Preheat oven to 450 degrees, Cut 1/2 by 1/2 fries 2. Boil water, once rolling add tablespoon of vinegar and pinch of salt 3. Add fries to water, set timer for 8 minutes 4. Strain fries, let steam evaporate for a few minutes 5. Put fries on pan and cover with oil, no need to be light on oil there will be thin layer of oil leftover on pan 6. Lay on pan with a little bit of space between each fry 7. Put fries in oven for 15 minutes 8. Flip fries with spatula. If fries look dry add some more oil. Put back in for another 15 minutes. 9. Line bowl with paper towel, put fries in bowl. Season with salt. Add other spices (paprika, garlic, chili powder) Key: use high temp oil such as peanut oil or avacado oil. Perhaps try tallow

[@xiRePeNTx]

i kinda like how adam fries look tbh pure aesthetic wise, im sure your taste awesome too :) great video

[@dudeguy8553]

It probably is because of the oil

[@axelode45]

Tried to make these myself, and i just have to say...These are among the crispiest and most delicious fries I've ever eaten. Great recepie and intstructions!

[@MazTheMeh16]

You can also preheat the oil on the tray before you put on the potatoes to get the even better

[@boartank]

"A tablespoon of vinegar" reminds me of that meme "2 shots of vodka"

[@caseysmith1718]

Okay, so I made this. I used olive oil, and the cook time was still about 30 minutes for some damn crispy fries. They were so crispy, I think they could even afford to be larger for more of a fluffy interior to crispy exterior ratio. Some people mentioned the vinegar hindering the maillard reaction. While that might have been true, the fries were still really crispy despite being just blonde. Probably looked similar to McDonald's fries in terms of color. No problem from my perspective there

[@Appaddict01]

You can use baking soda in place of vinegar.

[@durdudunsanders680]

I still think olive oil gives a better final product taste wise, but I agree that vinegar and salt in the water are a nice improvement! Subscribed

[@crazyli]

I also find olive oil to taste better for oven cooking potatoes... but salting your water is definitely a good idea. When I tried Adam's original method, I salted the water just because that's how I do things anyway... vinegar could actually have undesired results IMO, but it's a matter of preference. Vinegar makes the fries more durable and smoother, but without vinegar, you have this really rough and crispy texture that I find really neat.

[@michaew9093]

also most people already have olive oil. If i wanted to make these fries exactly i’d have to go out and buy peanut oil

[@houseofmendoza5442]

Adam Raguseas been real quite since this. He needs to drop a response dis track 😈

[@dra6o0n]

You realize the size of the cut for the fries affects the cooking process greatly.

[@aniketmodi6346]

Here's why I like Adam's Recipe better: Acidic Ph prevents fries from being fluffy. Also, that scratched exterior which Adam talked about is actually what helps give the crispy texture. These just look better but what's the point if they are less fluffy and crispy? P.S. : Yeah you can add salt for flavour, but it's just fine without it too.

[@nullnull4900]

without youtube or the internet, I would not know a lot of things. Knowledge is becoming so abundant to the degree of making some profissional schools, irrelevant. Thanks Ethan

[@henq]

Pro tip from the Netherlands (and Belgium): add mayonaise. :-)

[@paperbagmask3409]

Aioli with fries is best

[@KJ-iv3bg]

Lemon mayonnaise man. Thank me later.

[@paperbagmask3409]

@@KJ-iv3bg Aioli is bettee

[@KJ-iv3bg]

Rappio Merch not for me bruh. But thanks for sharing.

[@calebbabcock5687]

So Internet Shaquille commented on this video and babish commented on Adam's. I really want the four of them to make a video together. That would be the best fucking meal in the world.

[@ThomasSaliou]

That's not a tablespoon of vinegar broski

[@LazertheDumb0]

Now make grandmas food but better. Fun fact: he cant

[@kosteksese]

No one can.

[@ranoee9049]

Humanity would fall if he really had the ability to

[@aetu35]

To do that, he has to become the grandma.

[@LazertheDumb0]

PruCo yes.

[@amugglewatchingmugglething6585]

No matter where you come from, we all agree grandma's food is best food

[@arvia1984]

I tried Adam's recipe three times, with varied thicknesses and oven temperatures. They kept taking significantly less time than they did in his video, and some percent of them would become burnt to a crisp. I decided to try our Big Boss air fryer and made the perfect fries. Toss in olive oil, salt, and pepper. 425 and rotate a couple times for a total of about 20 minutes. Perfect with about 10% of the effort.

[@vitorviotti]

The comment I was looking for. I'll try with the air fryer today

[@dp3of5]

Adam does say in his video your personal oven may differ. As we all know different ovens really do be fucking us up with their temps. Especially since his is electric

[@silenthicks]

Ethan: eats out at a restaurant sips from water bottle

[@leonardoscalfi3299]

...and at home he cooks with his watch on and long woollen sleeves halfway down his hands.

[@TheMcBeefy]

Ethan really traced Adam lmao, did he take his knife as well

[@SquagelZ]

Only true men of culture will understand.

[@jonathonclary1681]

Throw a slightly crushed clove of garlic into the boiling water too, get a nice flavor infused into the potato

[@ML-xh6rd]

That sound awesome. A rosemary infused oil would add additional flavor as well. Or a chili flavored oil. Yum!

[@rometimed1382]

If they soak up flavour boiling like they do roasting a touch of truffle oil adds an unbelievable flavour.

[@xgusto1235]

Was it just me or when he said a little bit of vinegar it reminds u of that one video of add one shot of vodka

[@alpertor]

Hi Ethan, We tried your recipe with my daughter today. It was delicious! Thank you very much! This is going to be our weekly special.

[@saamirt]

I'm not sure that you really are saving time. It looks like Adam's fries got a much darker color in their time than your fries so what determined the doneness? If you had pulled out Adam's fries when they had the same color or left yours in longer, the difference would be far less significant.

[@antonhelsgaun]

I agree, also because Adams would probably be done quicker from a softer inside

[@tiired7625]

Colour does not equal crunchiness.

[@antonhelsgaun]

@@tiired7625 nobody said that? Do you mean that he pulled them out at equal crunchiness?

[@saamirt]

@@tiired7625 It speaks to the flavor and doneness of the fries. Whenever you cook fries, you're always looking for them to develop color. That browning gives them flavor and is what usually determines when they're done cooking. If he pulled out his fries and they clearly don't have the color that they should have, then they were taken out too early. It seems like he pulled them out early just so that it would take less time than Adam's. If he actually wanted to compare cook times, he would have been cooking them to the same color.

[@Meta-Drew]

He says in the video whenever Adam's fries looked like his they weren't crispy yet and he had to keep cooking them longer to get them to actually crisp

[@ailblentyn]

I also improved Adam Ragusea's oven fries - by frying them.

[@JoeAuerbach]

At home? They'll almost always be soggy, IME

[@ailblentyn]

Joe Auerbach I fry in peanut oil, and I find results are good enough for me. I have tried the Ragusea way, and I thought (unsurprisingly!) that the result was like a very crisp British roast potato in the shape of a chip. Nice, but just not what I crave when I want chips.

[@JETZcorp]

@@JoeAuerbach The key to fried fries keeping their crispiness is to fry them twice. Fry first at a lower temperature to cook the potato throughout and get rid of excess moisture. Then cool and fry a second time at high temperature to develop the crispy outside. They won't be AS crispy as Ragusea oven fries, but they shouldn't be soggy like they always are when you just fry them once from raw.

[@theamhway]

Me: **Reads title** Me: BLASPHEMY!

[@Chrytin]

You should remaster more of Adam's recipes that way I don't have to watch him

[@aschlegel]

This is honestly one of the most interesting cooking videos I’ve seen in a while, and it wasn’t produced by some giant channel either. Excellent video, just the concept and everything. The editing is impeccably clean, and the commentary is also done very well, and the video and audio quality is done as good as the giants of the genre. Wonderful video, keep up the great work!

[@jcnot9712]

If Ragusea made this he would’ve titled it “I put the salt in my water NOT my fries: here’s why.”

[@SkepticalCaveman]

Why not choose ghee or coconut oil instead of peanut oil if you want high saturated fat content? Both have have high smoke point also.

[@richardk5246]

Beef dripping is the way to go.

[@SkepticalCaveman]

@@richardk5246 Tallow? Sure that's also a excellent choice.

[@Magiccc]

While i respect the fact that you put plenty of thought and care into this recipe, I think the entire attitude of the video (especially down to calling the series "improving food series") gives the vibe of 15 year olds on twitter finding art pieces, changing things about the piece without the artist's authorization or consent, and saying "I fixed it!"

[@HeraBek]

There's are just different recipes. This changes all the key points that Adam was aiming for with his recipe. The interior texture will be different, not fluffy, the pectin breakdown is key. The browning is reduced by the acid, so the surface is smoother, less surface area, less browning as well. This is a good recipe, but its goals are different from Rageusas.

[@bozoc2572]

IMO, the vinegar is a big NO-NO exactly for the reasons you stated, it just produces inferior results. If anything, I would add some baking soda and deal with the fries "falling apart" thing. Besides trying to creat french fries in an oven is a fool's errand, the results will always be inferior to the deep-fried ones if other variables are normalized.

[@Alex36Quest]

Well formulated! It kind of shows how this series has some potential flaws, as some of the "improvements" simply tailor the recipe to his own taste buds rather than e.g. Raguseas. Adam likes his food irregularly salted and with different textures, and he tries to be lazy when possible, which is why he makes big chunks and salts them only afterwards. I have made a few of Adam's recipes and watched his videos, so I know how he likes his food. So when I make it myself, I know what to change because I e.g. don't like my food as sour as lemon juice. I like the idea of food sciencing recipes to e.g. make them cook quicker, but I don't know if I personally want to make the effort to buy peanut oil for a recipe instead of using what I always have lying around. But I guess the audience for these videos are different than Adams, as he usually isn't about doing lots of small things to optimise but rather do the easy, yet tasty thing.

[@sofie5461]

eeehhhh not really

[@nunnster446]

You didn’t shake Adams fries after boiling, therefore they weren’t as crispy

[@Dhyllehn]

Not that anyone cares but this is how I cook chips: (Takes about 2 1/2 hours… yeah I know, it’s a lot) Peel and cut the potatoes into thin sized chips Wash off as much of the starch as you can Place potatoes in a bowl of water with sugar in it (about 1-4 teaspoons, depending on how sweet you want them and how many you’re making) Let them soak for about an hour Then transfer the chips into a saucepan and boil with salty water until they bend slightly when picked up (check with a knife or spoon) Be careful to not break them Drain the potatoes and spread sunflower oil onto a tray… in my opinion sunflower oil is the best oil for cooing potatoes Place potatoes onto the tray with reasonably sized gaps in between each one Then spray (or if you don’t have a spray just carefully pour) more sunflower oil onto the potatoes Put in oven (about 210°c for fan oven 450°c if not) Keep checking them and then after about 10-15 minutes flip them around to make sure they don’t stick to the tray Check them until they’re to your standard of crispyness and then take them out one you think they’re ready Personally I don’t add any special seasoning but that’s just my opinion •-•

[@Dhyllehn]

Well, when you wash off the starch it’ll make them crispy, if you don’t they go soft and crumbly (and also I think it stops them sticking together, as well as adding salt when boiling) And I let them soak so they have time to absorb

[@Dhyllehn]

@Seffan Zebian ooh thank you

[@algorillarithm5572]

I made these "Fries" yesterday with cheeseburgers. I followed everything I remembered , boiled the potatoes a little longer and they were great according to my family. I will follow the boiling time more closely next time . Great recipe. Thank you.

[@grantfolkard]

Just stumbled across this video. Loved it - subscribed. Two outstanding questions remain for me wrt possible further recipe improvements: 1) steaming vs boiling the potatoes to reduce flavour leaching? 2) baking on a rack to better allow hot air circulation (and possibly reduce to need to flip)? Going to watch some of your other videos now. :-)