How to Make Fresh Cut Fries

This step-by-step tutorial will allow you to make the perfect hand cut french fries using fresh potatoes. Specifically it will help those owners and operators of restaurants that are looking to provide their customers consistent and quality fresh cut french fries.

[@thegreatnemesis]

In Belgium where we invented the fries we use white of beef (greas) we never use oil because of the taste!

[@adzyful]

Anyone else freaked out that he didn't empty all the fries from the tray on the 2md cook? Like seriously, there was like 6 fries left, why would you leave them?

[@theloniousm4337]

Now that you mention it....its odd. Maybe those 6 fries would have completely F'ed up the temp profile of the other 250 fries.

[@forevercomescrashing]

I was absolutely annoyed. Why would you go through all that effort just to leave three or four behind

[@frankthetank1369]

Because those 6 fries could've started world War 3.

[@TADDs101]

He wanted to be a few fries short of a happy meal

[@johnb8956]

Because it’s being filmed. They will probably have sorted them out off set

[@MtnLiner]

I plan on having fries 6 months from now. I’ll start prepping tomorrow.

[@jono032954]

LOL thats a great comment I'll just go to Mickey D's

[@Packgammon]

@@jono032954 To the drummer from Motorhead who now plays with the Scorpions?

[@davidpacholski7144]

LOL

[@filmtajm35]

Why not do as they do in Pakistan and India and many other places? Just cut the potatoes to fries and mix them with cornflour in a bowl. The cornflour will dry the fries immediately and they are ready to fry in hot oil until the are golden brown an crispy. Everything else is just uneccessary and waste of time.

[@wiibaron]

All that time for something that tastes great for about 10 minutes before they go down the tubes.

[@iamthebroker]

Julian Assange is moonlighting these days.......

[@brainwashingdetergent4322]

Lots of very useful information packed into a concise video. Thanks!

[@victordasilva5255]

Start Tuesday and have fries by Friday ...okeeeee

[@Patrick-Mckinney]

Quality dosent come over night

[@danielpeterson5505]

Gotta do them properly. McDonald's has the process complete, until the last 2 minute cooking

[@MizzQueenBreNaturally]

Lmao right, jus soak em for 15 mins it'll work

[@RoyMcAvoy]

🤣😂🤣😂🤣😂🤣

[@punkydamonkey989]

Yeah it's way too long. All I do is soak them for 20 minutes. Then toss them in olive oil. Bake for 20-25 minutes. Then take them out and fry them in a pan of vegetable oil for a minute and bam. Good fries

[@selmandr]

What wasn't emphasized was the creation of a thermal barrier. If you get the potatoes cold (just above freezing), then throw your fries you will be creating a thermal barrier that seals the fries from absorbing the cooking oil. The interior of the fries will be similar to mashed potatoes when you snap a fry in two. Consequently, you will be using very little oil in the cooking process and your fries will have less calories and taste better.

[@mjk0117]

Would you happen to know if the result would be the same if the fries were frozen when placed in the oil?

[@TheMightymo05]

Take your jewelry off. You're a chef for goodness sake.

[@Combat_Carl]

This is more complicated than making meth. Fuck this. I’m going to McDonald’s

[@guitarlearningtoplay]

Cumin is a horrible add on to fries. These fries are pure grease as well, then he added more oil. Smh

[@OLGMC]

All fries shops here in Belgium actually fry them in animal fat instead of vegetable oil, it makes a huge difference in taste :)

[@shannaveganamcinnis-hurd405]

OLGMC 😫😫😫😫😫😫😫Go Vegan

[@NUNYABIZNNAAAZZZ]

@@shannaveganamcinnis-hurd405 Vegans are NASTY!!!!!!!!!

[@shannaveganamcinnis-hurd405]

Hit Me you’re right. Eating things fried in the dead body parts of other sentient beings is just super. Vegans are the nasty ones. 🤭🥺🤢

[@op3129]

@@shannaveganamcinnis-hurd405 plants can "feel" (eggs can't. neither can honey. etc)

[@op3129]

until 1992, mcdonald's fried their fries in tallow (beef fat). they switched bc of "health reasons" but to make it work, they ended up having to add a bunch of crazy chemicals. bc "health" (and unless you're in India, they're still not vegan for anyone who thinks eggs have feelings)

[@fredfloyd68]

I like the yukon gold potatoes to fry.I'm sure yours taste good too.

[@sarcasmo57]

In France we call them le french fries with cheese.

[@snakeeyesvenomous9461]

If he’s selling fries all day long... he would probably only make $5.00 all day!!

[@portorico2319]

Lets have a race, I wll grow the spuds and he can fry the chips lol

[@jayluck8047]

I know this is about fries but I had to share. If you know how to properly prepare and cook onion rings, use a basting brush and sparingly dab garlic butter on them! So delicious. Tip: let them hang a couple extra minutes to allow as much oil to drip off the rings and allow them to crisp up a bit. Adding the butter to still sizzling rings will turn the batter soggy beyond recovery. Unless you want to contaminate your oil by tossing them back in for 35-40 seconds. The other fast food trick I just recently though of and tried... basting maple extract on top of burgers when they have 30 seconds left to cook. This makes them so savoury that you might find bacon isn't necessary. Plus it's a lot cheaper. You'll have to work out when to put the cheese on yourselves though.

[@waynethebarber1095]

So I need a cutter, a walkin cooler, and I fryer..... I will go to Micky-d's.....

[@johnspence8141]

yes thats what Micky-d's likes...

[@kingcobrabss2240]

You lazy fuck. Go ahead spend your $$$ on an overpriced inferior product like the rest of the dumbasses that go there.

[@geralddombrowski5402]

McDonalds and burger king fill their baskets with fries and the frues come out perfect , they don't putva handful at a time in there, would waste time

[@typoagain1]

they also buy there fries frozen with the first fry already done.

[@beltrams]

I used to be a BK manager. While you certainly can put in more fries than this chef did, if you fully load a regular fry basket with cold fries, you will be disappointed with the results. We used to spread a 6 lb pillow pack bag of fries across 4 fry baskets so 1 1/2 lb max in a basket and we let them defrost on a rack some before frying. BK has changed that some, but not much. Even then, if you put 2 baskets down in the fryer at once, the fries will suffer a bit. Ideally, we would stagger the two baskets a bit if we could.

[@SOLDOZER]

They dont even use real potatoes....

[@koolburn5218]

Wow, there's so much to this it's crazy. All I do is slice them and then throw it in the fryer.

[@hotheadedjoelhaha]

Me too. I tried this way a few days ago-Wow! Give this a try, it's really worth the time.

[@theoldbigmoose]

His way is the best way. More time, but the soak, double fry with fridge time in between is key to the perfect fry.

[@riproar11]

Kool Burn You missed the whole point of the video to learn the science behind how potatoes cook in oil to result in better tasting fries. Putting cut potatoes straight into oil gives mediocre-tasting, mushy center fries.

[@judsonkr]

What heproduced and what you produce are not even remotely similar. I have had fries your way and they are garbage. You can acheive a similar effect by just letting them cool on the counter for 10-15 minutes before the second frt. Moral of the story is that if you want a good fry it MUST be double fried.

[@phibber]

@@riproar11 nailed it .also use beef tallow to fry....best flavor

[@miltonpayne9784]

This can all be done a lot faster, cut, wash for 15 min, pre cook for 2, rest for 5 then final cook at 350 for 2

[@dimentioo]

you wash your potatoes for 15 minutes lmao

[@nickaleo7]

Watching this after leaving my food serving job. wtf am I doing with my life.

[@kenkaneki1398]

🙍

[@dixienormous3262]

Open your own.

[@nickaleo7]

You know what! I should!

[@wiibaron]

Better than just murdering stuff on your PS4...

[@gus473]

Get a foot cart for cash (no loans!) and get going! 👍✌️😋

[@IhaveaDoghouse]

One of the best recipes I have seen on KZbin, The double fry method is essential for crispy home fries. The first fry pre cooks and pulls out the moisture and it evaporates off in the second fry. Freezing them helps even more to pull the moisture to the surface where it is evaporated off in the second fry. If you want to make your own Mcdonalds Fries at home here is the way to do it. The way I get crispy fries similar to Mcdonald's: 1) Cut them thin and soak them first in cold water for at least an hour up to 4 hours to get the starch out, ice water is best. You can tell they are good when the water runs clear when you rinse them 2)While they are soaking the last bit bring a pot of water to a boil with some white sugar and corn syrup in it 3)After they have soaked in the ice water turn OFF the boiling sugar water and transfer your fries into that for 5 minutes to pre cook and give them that extra flavour most people are missing in their home fries. 4)After 5 minutes in the shut off water take them out and pat them dry, at this point you can freeze them for later use or cook them right away. (I always do a ten pound bag of Russets all at once and freeze the leftovers for later use then make more after those run out.) 5) To COOK them you need to do 2 SEPARATE deep fries this is essential for crispy fries at home, the ones Mcdonalds gets in the store have had all of this done to them up until that point so they only need 1 cook in store 6)2 minutes in 350-375 oil (I have a little deep fryer so I leave it on 375 to try and keep the temp up) then take them out and let them cool until they are cool to the touch, it is beneficial to pat off the oil and moisture that seeps out as this point but a lot of the time I don't for the mess and to save paper towel. 7) After they have cooled back into the same temp oil for 4-7 minutes depending how thick you cut them and if they are frozen, drain for 20-30 seconds and season with table salt or whatever you prefer at the time. Some tips for the best fries: 1)Russets are best 2)Cut them thinner than you think you need to if you like them like Mcdonalds/thin, I always used to think they will be too thin but you figure it out after a few times 3)If they are not staying crispy after you cook them that is probably because your oil is too old/dirty. NEW oil is best for crispiness and USED oil adds more flavour to your fries, the BEST fries at a Mcdonalds are not right after they change the oil but they are the crispiest. The BEST fries are about 1-2 days after its been changed depending how busy it's been, they are still crispy but have more flavor. Good luck if you try it out let me know, also freezing them draws even more moisture out so fries that you have frozen are even better than fresh.

[@randmayfield5695]

Wow! Well done on this comment. Thanks for taking the time to put all of this together. The water bath with sugar and corn syrup makes sense. With regard to the oil: my favorite way to bump-up the flavor is to use half peanut oil and half rendered beef fat. I buy the suet (solid beef fat) at the meat counter for 25 to 30 cents per pound and then just tender out the fat in the oven. It's more work and just a little bit unhealthier but really worth it. Your time and info is appreciated.

[@Ibwt147]

Do you soak the potatoes with vinegar like he did?

[@IhaveaDoghouse]

@@Ibwt147 I don’t do the vinegar I just soak in cold water to get some starch out then 5 minutes in the hot sugar and cornstarch water to pre cook a bit and add flavour. I would be curious to see what the vinegar does to them maybe I will try it for a batch

[@IhaveaDoghouse]

@@randmayfield5695 ya that would add some nice flavour. I worked at McDonald’s when they changed from shortening to vegetable oil, I can’t remember the difference it made now but I’m sure it did.

[@u235u235u235]

it's too much work honestly. doing the double fry method without the water soaking is really enough.

[@patrickc8190]

I like the Dakota russet, cut them, rinse with cold water, then put them in a bowl of warm water with a couple table spoons of sugar - 150-170 F for 10-15 minutes, dry them then cook in 350 F peanut oil. let cool off while you prepare the rest of your meal , then when you are almost done cooking your main meal, start to cook your fries at 375F until they are floating and a golden brown. Yummy crispy tasty fries !

[@tomhancock541]

they are just potatoes

[@Davelopper]

what an overcomplex and stupid way to make fries

[@kevinsandford8794]

I would hate to see this guy cook something that was complicated. Does KZbin allow a 2 hour video?

[@rebeleazy9221]

It’s a lot of work but as a cook and host of a lot of parties I can appreciate the work and science behind what it takes to produce a good product.

[@PresidentGas1]

Hell yeah .... I'm with you 100%. For me it's in the details ......

[@peterkupchunos2014]

What produces a much desired product? Quality of the ingredients, and attention to details. The best content I've viewed so far. Thank you, sir.

[@rebeleazy9221]

Peter Kupchunos my pleasure. Please keep up the good work sir!

[@SpiritsOfAnotherDay]

100% !

[@spockmcoyissmart961]

Don't know why I watched this. I haven't eaten a FF in years. I don't like the taste of bitter oil FF from restaurants that over temp/over use their oil. Good to know if I want to make my own.

[@SirReginaldBlomfield1234]

Why on earth boil fries in oil ? Fry in beef or duck fat, you'll never regret it .

[@mishafrog8786]

As an ex chippie owner we clean our spuds eying all defects , every spud even from differant parts of a field vary there cooking times so blanch at 140c until just starting to go soft to touch, rest for 30 min s then in Beef Dripping temp at 175c finish off to a golden crispy finish & serve sraight away zero delays. this guys olive oil idea will create smoke & will taste burnt, olive oil is not a good frying medium it has a very short term life . Beef dripping is the ideal medium for both colour & taste. good tip is the bigger cap of the fryer the less heat loss putting cold spuds in.

[@radoja2010]

where do you get your beef drippings from to add to the oil? just curious

[@mishafrog8786]

@@radoja2010 For retail supplys try your local butcher, hope that helps you.

[@mishafrog8786]

P S . 100% dripping do not add oil of any type.

[@WOLFMAN2975]

Thank you for the video. : )Tyler

[@vld7850]

how to make French fries are you joking

[@reallyyouthful]

This tutorial is not for real people who have jobs, kids and schedules. Just get some out of the freezer and put them in the oven. DOH.

[@rollotomasi8116]

I was in the Fries business for 30 years....we would go thru 100 to 200, 50 lbs bags or boxes a week.....we cut them skin on, into water using the 3/8 s inch Vollrath fry cutter....we had a three compartment sink and filled all three with water and transferred them down and put them in baskets....letting them drain for 5 minutes before blanching at 300, we cooked them three times at different temperatures, blanched 300, second cook 325, final cook 350 to serve.....if blanched properly, if you pinch them and they don’t break, they are ready for second cook.....since all potatoes are different, they all cook differently ie, starch, sugar content.....we would open with 80 baskets each day, and start blanching if we started getting busy, just to keep up.....we had 15 different wet toppings and 10 dry toppings......fun business.....we also did onion rings and fried pickles in a great beer batter.....and everything was done in 100% peanut oil......yummy....

[@radoja2010]

what type of potatoes did you guys use?

[@paulvarghese2285]

Hey! could you share your Instagram please Had little doubts regarding French fries

[@sarahh2072]

Thank you, I cut potatoes every day and I'm definitely getting that potato cutter and soaking my fries ahead of time!! How long can I prep them ahead of time, 24hrs is the max?

[@taljsingh]

When I had sleep problems I used this video works a charm... perfectly monotonous 👍 thank you..

[@1966johnnywayne]

I hate to have to wait for this guy to make me a peanut butter and banana sandwich.

[@ericdon4573]

Lol

[@oddopops1327]

You are a @SS

[@familyoftwo7441]

Uk,i used to watch my chip shop guy in the 80s,shove the chips in a chipping machine,then just bang them in the fryer,proper pig fat,not the VEGATABLE fat crap we have these days,no vinegar or fading about,best chips i ever had,I’m looking into buying my own fat fryer,cos i miss real chips,you young ones brought up on veg fat chips dont know what your missing,oh but the colestral,its bad for you,so what.so is sitting on your arse.

[@thhseeking]

Grrrr!! Stop calling them French fries!! They're NOT French! If they were French there'd be Fritkots throughout France, and the Frites museum would be in Paris, not Brussels or Bruges.

[@70newlife]

Appreciate the technical details ignore the smart Alec comments

[@breynolds9499]

Meanwhile the burger I grilled to go with these has been eaten. Now I'm full and don't want fries anymore

[@atlantasean]

That is why good restaurants do "prep" work so they can provide customers with a far superior product than they can make at home.

[@mikey6482]

He breaks it to show how crisp it is but they did not snap or break, He had to tear it. All that work and the fry doesn't snap! Oy vey!

[@decnijfkris3706]

for one glas of red wine I buy a bottle 75CL SAINT ESTEPHE GRAND CRU at my local Aldi shop

[@TheSickNeeds]

11:09 "Salt is our friend"....... Ronald Mcdonald: "Hell yeah it is!"

[@dantrejo1225]

Salt is very bad for you... Avoid it at all cost!! And you will have a body like me.

[@badger7554]

Geez, I'm not spending a week to make a batch of fries.

[@janetpeters6830]

😂

[@databang]

Tastebud torturer. I really should stop watching cooking videos while hungry. Think unhungry thoughts!

[@fullblownredneck9623]

Of course you only need two to three minute when you have five gallons of hot oil to two dozen fries

[@charlotteb7433]

What a bloody palaver...it's chip for god sake, peel, chip, soak, dry, fry....viola!!

[@lifuranph.d.9440]

Try this fries topping: Herbs Provence, Onion powder and Salt.

[@lukkask]

I'm Belgian and I can't stop laughing. Soak them, vinegar, don’'t peel them?? You don’'t have a clue. Not gonna eat that crap.

[@Kefko2306]

those look pretty crap, come to belgium if you want some proper ones. Fries are belgian, not even french... just saying

[@jafaribrahim3763]

Why the Europeans and Americans do not remove the peel of the potatoes, they claim that they are civilized and advanced, but they do not know even the simplest rules of hygiene

[@Pbro1000]

Great fries just what I was searching for, thank you for sharing!

[@tysonwalsh8193]

Tried Fry them freeze them then re-fry again they’re the best

[@johnbourne4603]

Great recipe for Netflix n chill😉

[@lennyd.9270]

Too complicated. Just slice , dry and throw into the oil. Perfect home fries.

[@stathisdiamantonis7114]

Not perfect

[@irfankhan-bv1kf]

@@stathisdiamantonis7114 perfect for home

[@tripillthreat]

That’s perfectly FINE for home fries. Fine. Not perfect. The double-fry method is the way to get that nice, super-crisp, starchy fry like you get in restaurants.

[@afc358]

Yeah..no..I'll just go to the local chippy. Fuck all this aggravation.

[@randmayfield5695]

I do love KZbin!! If I could just pick some friends by the comments that are made, I would have a bunch of the best friends in the world! Thanks KZbin and those of you who leave comments.

[@B81Mack]

The only problem I have here is using any "vegetable" (seed) oil, they're all unhealthy. Canola (rapeseed) and soybean are the worst, but none are truly healthy. The light olive oil sounds like the way to go. Coconut oil would be interesting also, although it will definitely impart quite a bit of its own flavor. Avocado oil would probably work very well also due to the fact that it likes high temperatures, but that would be quite pricey.

[@mimiwinter3616]

Sunflower oil is very nice.

[@B81Mack]

@@mimiwinter3616, what is "nice" about it? Not a single "vegetable" oil is healthy or even the slightest bit desirable in any way. Rancid smelling crap.

[@alanherrera1032]

Wrinkled chef coat..... Chef Ariza wouldn’t approve- JWU Den. Alum, get the joke

[@daveatkinson1803]

This is a joke.......... isn't it?

[@DevelenTsai]

What solid? You never show you put in solid? You are just confusing people!

[@decnijfkris3706]

a simple Stella lager from Interbrew would that be available? A Kronenburg then?

[@artistsComplex]

Thank you for such helpful explanations for why each part/process is important!!

[@MrDominick4950]

why would you leave about six fries left on that pan what’s wrong with this guy!!!!!

[@BBBYpsi]

This is great if you have a commercial kitchen. I live in a apartment with very small kitchen. It sucks

[@opheliabells]

" of course, you guys know that already." 😳 just got an air fryer so i'm tying to find the best french fry cutter but this is helpful.

[@yvesclinquart6031]

You will probably need some training in Belgium to know how to make fries.

[@galangfirmanm]

how long can i keep the fries on the cooler before we moved to second frying process? can i keep it like 1 day? or only a few minutes?

[@monmixer]

ya makin me hungry. I'm locked in via corona virus. the stores are closed and all I have are red tators. Looks like butter and parsley for me this morning. God Bless you and please stay safe and protect your loved ones.

[@alanchase7329]

The Forest Gump of potatoes.

[@thadrobinson8343]

What do you mean I can't freeze a potato? It's my potato. It's my freezer. You aren't my real dad. I do what I want!

[@C-MO520]

Fries are one of the only foods I prefer to get at a fast food like mcdonald's. They spent millions on r&d to get them perfect and effin delicous lmao just buy fries and save half a day of your life.

[@jglee6721]

Lots of pesticides, fried in toxic soybean oil.

[@C-MO520]

@@jglee6721 ummmk lol you know heat kills things at high heat right so ill take my chamces. You can do what ever you want bud.

[@jglee6721]

@@C-MO520 Heat doesn't kill pesticides and only makes seed oils aka vegetable oils become more toxic. Basic food science. They spent millions on their cooking process and to satisfy people's taste buds. It has nothing to do whether it's good for you. You can eat whatever the hell you want, I don't give a F.

[@C-MO520]

@@jglee6721 ok I will. Thank you for letting me live my life. Appreciate your permission lol

[@SOLDOZER]

They dont even use real potatoes.

[@Father_Brother_Son]

I thought he was going to show us how to hand cut the fries. Lol. Nope! One crank on the french fry machine

[@theloniousm4337]

The best fries I've ever had in my life were from a little canteen that had the potato slicer press right there. You ordered fries, they put a potato in the slicer/press and cut the fries, grabbed the fries and put them in the hot oil, and bingo bango in about 3 minutes you had the best fries ever. We used to go to that place just for the fries. I can't imagine how much you can improve on that with a 24 hour soaking and double cooking process....but I don't know.

[@neosgseh23523]

That sounds awesome! I'm honestly surprised that they turned out so good. The soaking works to rid the potatoes of starch, which often makes for a poor texture. The double-cooking process allows for a fluffy interior, crispy exterior. I could imagine a shoestring fry turning out well prepared in that fashion, but a traditionally sized fry would be better-served with this method. (professional chef who had to pilot many ways of cooking our fries).

[@selfesteem3447]

THAT'S WHAT I'M TALKIN BOUT !

[@peacesearcher4598]

Burger and fries ohhhh yeah!

[@cjsmith1713]

Dude you didn’t even wash the potatoes

[@khaledzurikat7190]

Please to see that the chef appreciates and understands the quality of frying in olive oil. A rare thing!

[@SOLDOZER]

Too damn expensive.

[@jayjohn2602]

I literally dont understand a word he says...i hate it when people mumble god

[@frankthetank1369]

Another cook that doesn't taste their product. I know it's just a French frie.

[@mimiwinter3616]

Here's how I make FF....wash the potatoes. Dab dry w/paper towel or let air dry on the counter on a paper towel. Slice the potatoes by hand into the nice square strips (about 1/2"). Throw them in the hot (350F) oil (corn oil or canola or sunflower). fry till brown. FAST AND EASY...NO WAITING FOR TOMORROW. add salt and pepper if you wish or whatever spices you or your family like. SIT DOWN AND EAT THEM with a nice homemade burger! M-M-M.

[@mastercook62]

'CHECK YOUR SOLIDS', That done me!🤣🤣🤣

[@selfesteem3447]

I'm going to cut the potato and I'm going to put it in the oil and then I'm going to eat it and I'm not going to do anything else and french fries are going to taste great.

[@direstraitslondon6034]

Waist to much time....!It s many w to make good fries....!

[@filmtajm35]

Why not do as they do in Pakistan and India and many other places? Just cut the potatoes to fries and mix them with cornflour in a bowl. The cornflour will dry the fries immediately and they are ready to fry in hot oil until the are golden brown an crispy. Everything else is just uneccessary and waste of time.

[@SOLDOZER]

India and Pakistan are very dirty and stinky.

[@kingmeruem1]

i don't get that solid thing when it floats with a brine mixture of salt and water, what does low solid mean?

[@Mickcotton]

Thumbs Down 👎 This Guy is No Chef 👩‍🍳

[@aaronb7260]

Once you blanch them, how long could you keep them in the freezer?

[@nora22000]

Up to a year. Try not to get freezer ice in them.

[@aaronb7260]

@@nora22000 Sweet! Thanks!

[@moehernandez1041]

The French Fry Science Cooking Channel. Get to the point!!

[@stevenadriaens567]

omg stop calling them "french fries" its belgian fries damnit

[@adamjohnson2914]

Who cares.

[@decnijfkris3706]

Fries are best hand cut. This complicates the baking process and skill is needed to get fine and thicker fries ready in one batch. Now i wish I could take you to a local diner I just discovered to give you a taste of real french fries;medium sized like yours. Mc Donalds makes good fine fries although I think they would taste even better when baked in pure vegetable oil . We use mostly Vandemoortele excellence oil this is American owned brand.

[@welshdogtrainer]

Can't stand fries with skin on unless they're steak fries. Peel that tough skin

[@mooseandsquirrel9887]

My Vollrath 3/8 cutter was installed directly over my 3 compartment sink......I was so busy I needed two of them......

[@decnijfkris3706]

I also see you are cooking for the wealthy at Mt Hood. Do you serve a steak tartare too?

[@discoveryman59]

Don't use oil, use Beef drippings...

[@letzchat321]

Americans make everything so complicated

[@Diabolus1978]

Guess u haven't seen Heston Blumenthal

[@islandbee]

This is a pretty standard process for making fries. Americans didn't come up with this.

[@melissasaint3283]

All the people complaining: this is how good restaurants make homemade fries. Yes, it takes more than one day. Yes they soak them, yes they blanche and cool them. Yes, it's a freaking boatload of work! But that's why good fries are so good, fluffy inside and crispy outside. No, most people don't do this at home because it's SO MUCH WORK, But that's why fried potatoes at home can be delicious but taste and feel different. This process also helps prevent hot oil from splattering everywhere when you drop in your fries, which is nice.

[@danielemansilla]

More complicated than a strudel. Bla bla

[@sikkanderbasha4544]

Please tell me how to make french fires Clearly The receioe🌯

[@djhabulst8994]

does soaking them like that really make a difference?

[@rick5078]

for making fries at home, all you need is to just give them a quick rinse under cold water to get rid of excess starches so the fries wont stick to each other while frying.

[@Bigheadedwon]

Yes, soak them for a few hours and change the water and repeat until the waters clear

[@SOLDOZER]

No. Just wash the starch out till it runs clear like you would do with rice.

[@monmixer]

I double fried them a lot for a motorcycle club and our local legion. Best double fried. We would slightly deep fry them and toss them in a roaster pan and toss the lid on. When some one placed an order they finish rapidly and are so much better than fried once.

[@frankthetank1369]

Belgium fries.