How To Make ULTRA CRISPY French Fries

So I wanted to create the perfect french fry. Sure you could make a quick french fry and just fry them until they're kinda crispy, but then again they'll also be kinda limp and sad. I wanted something with that beautiful crunchy crust on the outside and soft fluffy inside. Something that practically snaps in half. With this method I think we've got just that.
Recipe: www.joshuaweissman.com/post/c...
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Music - One For the Good Times By Jef: / jeff-kaale
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[@rubberduckyoverlord6300]

my school manages to both burn and undercook the same fry

[@hiddens2346]

Your profile name and picture intimidates me.

[@alexchesbro]

It’s not that it’s undercooked, it’s that they’ve kept it in a freezer so long that it’s firm.

[@leanmeangreenbeanmachine3347]

Syed Mohammed Faizuddin you do not know the meaning of fear. I have been enslaved by the Green Giant for so long that I my subconscious anger has manifested itself into celestial abilities

[@RileyTA846]

Lean Mean Green Bean Machine lol me too

[@valeriefuentes807]

maybe they fry it quickly on a high heat

[@takingnone1780]

there's not a single video on this account where i have all the equipment

[@volcryndarkstar]

His lactofermentation and pickling videos only require mason jars.

[@snowparody]

@@volcryndarkstar i have tupperware

[@mindaugaszaleskis9500]

@@volcryndarkstar are you assuming i have mason jars?

[@pandatobi5897]

@@volcryndarkstar what is a jar? please explain

[@sweetbabyrodney]

@@pandatobi5897 a jar is something that's partially open.

[@PLANDerLinde99]

"Please stand. For a moment of silence." *Proceeds to blare music in our face*

[@monsieurtutoplus]

I saw this comment while he was saying that 😂😂😂😂

[@PLANDerLinde99]

@@monsieurtutoplus XD

[@keyqchan]

Joshua's voice and the way he speaks are radio DJ material.

[@a_little_disquised1101]

RJ*

[@rayyanali4471]

And even his appearance lol.

[@avni8936]

Radio DJ 😂 bro it's RJ

[@marschallblucher6197]

Dj!?! Skrillex is already a DJ

[@mytoesarecold5555]

Strip club DJ

[@tahsanulfaruque]

Man, i didn't know Skrillex was such a great chef

[@addictedgamer4308]

Nicole the similarity’s he’s talking about is the hair and the glasses not just skin color, nobody goes to a pewdiepie video and say he looks like chris evans because they’re both white.

[@niftythelynx]

@@addictedgamer4308 you don't know that pewdiepie gets a lot of views

[@addictedgamer4308]

NiftyTheLynx what does that have to do with the topic i just discussed? And of course I know pewdiepie gets a lot of views, he’s the no.1 most subscribed channel you dense cabbage.

[@user-fm2pm1hd1d]

@@addictedgamer4308 bruh stop talking to dumb plants

[@frostieisme]

The video was good, right?

[@OkitaNamikaze]

the amount of fries he made bugs me.

[@marvinlin5907]

ya thats like 30 seconds of bliss then just nothing.

[@TheTribes44]

@@marvinlin5907 kinda like my sex life

[@majorkarpov137]

same

[@sonja5878]

if you want more make a double batch

[@spaghettios5748]

eli I actually prefer my fetus as deserts

[@Liam-bp2rm]

Josh's videos were never bad but man has he gotten better at entertaining and informing

[@kaiderhaiii]

What i should have learned from this: How to make fries What i actually learned: I need a sous vide thing

[@SuperNikeynike]

Boil them for like 9 minutes (or until a fork goes through the fry and breaks it)

[@TheHumanSystem]

Need is a strong word, reserved for human emotional response. (H.E.R.)

[@canorth]

I’m honestly surprised at how frequently I use my sous vide. Perfect steaks... perfect chicken...

[@funkEnet]

You don't, Just add the brine directly to a pot and have semi-decent temp control with your burner. The reason for a sous vide is to cook a thing in it's own juices and not dilute it. I made this recipe and I have a sous vide device but chose to just use a sauce pan instead.

[@nebrasabdullah9464]

I nneeeedddddd youuu inn myyy liiffeee ughh why ever thing you cook looks delicious and ughh

[@ZePinkie]

So you can cook it as delicious as he does!

[@steeg03]

Why you typing in slow motion

[@sayeedamuneebaali4224]

@@steeg03 💀

[@dirty6593]

It’s weird going back and seeing no B-roll :(

[@kevinbejarano5498]

Sanch No dirty and he moved us from his cabinets

[@chellecopley67]

i know!!

[@GuillermoDelosSantosdelascano]

and him having no money for some equipment

[@CookingwithYarda]

@@GuillermoDelosSantosdelascano Same here...

[@MrStickyIggy]

i peel onto newspapers and throw them in the compost!

[@urooba7578]

good idea, i’m always trying to compost

[@BubblewrapHighway]

Michigan doesn't have composting, so I carry my food scraps around town and bury them in wooded areas. If the government won't take charge, it's up to all of us.

[@tanyaa4266]

Scrub them before peeling, and save the peels in the freezer until you have enough to make a batch of potato peel broth. Great for your mineral boosting game. Or base for veg stock. But where’s the recipe for your garlic aioli accompaniment?

[@torb1trick415]

isnt the ink on the newspaper bad?

[@Bluebelle51]

@@torb1trick415 I use brown craft paper, I don't take a newspaper anymore and there's no ink

[@lanacology]

I’m relatively new to he’s channel but you can already see a different in he’s producing, editing and even just his presence on camera. He seems a lot more confident.

[@anmahek]

Tried the recipe. Awesome! It worked really well. I didn't use the plastic bag, I used a two pots, Bain Mary style one into the other. The one that contained the potatoes contained the water mix with salt and baking soda. They were both crispy and soft inside. Loved them.

[@ebattleon]

love the content, but the music while you explained the process was too loud and distracting.

[@Bushman4]

Holy cow has your production quality improved in 2 years!!! This is good; your current stuff is FANTASTIC.

[@alexgade4512]

Sprinkle some oil and spices onto those skins, toss em in the oven and boom. Crispy potato skins. No waste

[@mancunian87]

Yeah, I love Joshua's videos but I find it weird that he celebrates producing even more waste (by adding the parchment paper) as this great trick everybody needs to know... :-)

[@tjpaiva3296]

I honestly like the skin on the french fries

[@Mia-he5si]

You can even cook em in the microwave. Not as crispy but still very tasty.

[@ginat.8064]

I was going to comment this! Sure the paper is a quick solution (i’ve used old newspaper in the past) but it just created more waste. Also i compost food waste. Putting those skins in the oven is the best solution!

[@viethuongvothai686]

Gina T. I don’t really like russet skin, it might work good with red, but i don’t think russet skin will work

[@cherylang7477]

i'm addicted to your videos...they are just sooo practical. i'm excited to try this for family...whyever would i buy fries from the store if i can make it at home...thank you for sharing!

[@eggtastic3555]

0:00 was when we officially started living in his cabinets

[@balzonurchin]

Just paid $8.50 for fries like these last night. Only they were blanched 7 times (so they advertise), and finished with truffle oil in addition to the parm, parsley and garlic. Best fries I ever had.

[@BubblewrapHighway]

"Wrong. You're wrong, congratulations. You did it." Far too few people hear these golden words these days.

[@parsasokouti1783]

Maaaan I'm watching this now and the amount of progress that you've made in these years is amazing you cannot be compared to yourself even. Great job.

[@kunaalagarwal1924]

I think you missed spelled “cwispy”

[@julesspits9661]

As a belgian, i approve this message

[@LucasDeKnibber]

Same

[@-maximousprime13-92]

As a french guy, I want to remind you Belgium is basically a french departement and fries are ours 😉

[@branko103]

@@-maximousprime13-92 That is so wrong.

[@Enterthewall]

​@@-maximousprime13-92 no, NO, you're NOT doing this, I've been tolerating your shithole of a cuisine for 29 years already (cuz ur deserts are the best) YOU'RE NOT TAKING CREDIT FOR FRIES **breathes heavily**

[@Blade90210]

@@-maximousprime13-92 Go ahead and try to say that in the Flemish region, see how we react ;-)

[@Franco.martinelli]

This deserves waaaaaay more views

[@samfling5907]

I have been slowly watching thro your content and I am very glad to see it evolve. I also love seeing more and more likes on videos.

[@PhilipLemoine]

Looks great man!

[@michaelledesma1386]

We love your show so much that we wish you would make lots and lots of them forever!

[@Samialove94]

You are a godsend. Your videos have helped me improve my cooking so much! Appreciate you!!!

[@mrsparrish10]

The birth of the cabinet opening Josh!!! It’s my fav!

[@Valtaria1]

Automatically liked when i heard "french fries are from Belgium"

[@garlic3961]

Same

[@samrenn9166]

Same! I was happy when he said it

[@robertmitrea1716]

One of my favourite creators 👌👌

[@charlynnishimura8314]

Just tried this. Thank you🙏🙏👍

[@EbTheeAmazon]

Wow, your progress is staggering!

[@margaux1084]

I'm glad you mentioned that fries are from Belgium ;) proud Belgian over here!

[@garlic3961]

Same here 🙋‍♀️🇧🇪

[@blondeybeeetch]

Just came across your channel. Love your food! More please!

[@L1ghttAng3ll]

As a Belgian, I highly appreciate you giving us credit where credit is due. :)

[@taylormarie5471]

Those fries look amazing!

[@lynnpham9399]

What's kind of electric cook top that you have? Where did you buy it? Thanks

[@zinka4834]

Thank you for mentioning that french fries are from Belgium!!! Yes, we are proud of them🇧🇪

[@jly8228]

Props on the sous vide technique. I'll ha e to try that. Also awesome sous vide - corn on the cob. Best naked corn ever. No butter or salt even needed.

[@chipblock2854]

There us a local restaurant that serves avocado fries. Avocados wedges are coated with something crunchy along with quinoa seeds and then deep fried. The interior are soft and so good to eat. I don't know what's in the dipping sauce but its great too.

[@yaks6312]

so not going to lie. I watch a ton of your videos! love them me and my wife have made a few things I seen you make on KZbin. I really need to start posting on discord. but honestly I love going back and watching older videos of people just to see how things have changed... keep up the good work. love the Chanel.

[@veronicacarroll8889]

Hahaha love it! (Specially the end🤣)

[@Chris-Tracy94]

I am SO GLAD I came across your channel

[@madarkitchenking8101]

Very nice recipe

[@braddharma]

two cooks, one kitchen. I swear it would be "B" roll magic.

[@ithrowmonkey9534]

Omg your eyes and your voice just makes the video better

[@marklandkim3121]

Josh you are the people's champ. Realistic cooking for real people.

[@kevindashid]

When he said he doesn’t have the money for a proper vacuum sealer right now... That’s been changed from then to now lol

[@sarab2834]

I go back everytime here for the extraness of this video

[@tammywinters7860]

I have that peeler! It's awesome!

[@chrimbus2297]

What kind of oil did you use? And what is the dip?

[@crisalynnsmith]

first time I've ever seen you eat your food !

[@vanessarangel218]

The best part was you eating the fries like a savage at the end

[@GregoryVangilbergen]

Thanks man. Greetings from Belgium :')

[@ItsLeviOsaah]

Yes ! Belgium here !

[@driftertravelerman6893]

your old content is so adorable

[@chikientran8742]

Music is a lil too loud on this vid lol But great tip!!!

[@ozlem4923]

Thanks for the Belgian credit. We appreciate it 😌🙏🏻

[@Illuminated333]

Best fries are fried in beef tallow. I also peel over parchment or paper towel, it’s great tip!

[@phoenixfox0840]

Great video. Did the same to sweet potatoes worked fine. But don't throw away the peels. Just wash them and fry them in a pan. Great little salade or to add to something like pork.

[@mon6745]

You can always use newspapers or flyers instrad of parchment

[@greeneyednerd]

Thank you! I don't have a "sous vide" but I just used a pot of hot water on the stove with a thermometer. Best fries I've made yet. Still have a way to go. I think I'm using the wrong oil. What kind of oil are you using? Love your videos.

[@ieatkidsforaliving8692]

Josh eating fries is my aesthetic

[@anthonysantillan5694]

Joshua: let's do fries! Me: OMG finally! Joshua: now just grabbed your Sous Vide. Me: My..my..my What? (not available in your country or price is almost monthly minimum wage) Me: Ok... Maybe next time

[@vrath2423]

that's the easiest thing to actually swap for something 'normal', just boil them until a fork can easily go through the fry.

[@wholenest3708]

These frying techniques are fascinating! Just wanted to share that Honey Lavender Magic has been a lifesaver for me when it comes to healing minor burns at home

[@itshinaafzal]

king of no mess

[@Nishka88]

Someone said you look like skrillex and I can't fricking unsee it

[@user-qb6wi7rh9r]

Thank you so much

[@CSCatos]

Best French fries i Ever have

[@faykern8035]

wow the vibe from old joshua weissman videos is so different from his newer ones,

[@BALROG89]

If you don't have a sous vide and the equipament to vacum the fries could you gently cook the fries super fast in water with vinager and then put them in a bowl with ice and put them in the friege? Do you think it will work?

[@PrettyBoyKii]

I always use a "garbage bowl" for food scraps so I can freeze and save them to make a soup stock or use it for composting. It helps with less waste and I find the garbage bowl is perfect for keeping things clean and still sanitary, given it's just veg and no cross contamination.

[@WatchTarot]

"put down parchment and peel onto it for easy cleanup" ok sure, or instead of wasting parchement and making more waste why not just peel them into a bowl...

[@91frankthetank]

This bothered me so much!!!!!! So wasteful. I know this video is old

[@mxdnightfire9830]

If you toss the peels in some olive oil and seasoning, you can bake them in the oven and make AMAZING potato peel chips/crisps 😌

[@LT-lp7pm]

Hey Joshua, For extra umami savory goodness, try frying them in the traditional fat - not vegetable oil, but animal fat! Authentic Belgian fries use a combination of horse and ox fat, but beef tallow should do in a pinch! Gives a new use to those brisket trimmings. And thanks for crediting it to Belgium! Big fan of your channel 👌

[@Quebec2Arizona]

The best fries I have ever tasted was cooked in peanut oil but I don't think any of these options would be good for me since I'm watching my cholesterol 👍

[@leviruiz2449]

How you make that dip dat u used?

[@bcfliauhflqrf]

love you!

[@fredNS]

Great tips Josh! I never tried to sous vide my tatters, I steam cook them, 12 mins total time ( I start the timer when I place the whole thing on the stove) gently salted, then I just let them dry for a couple of hours and fry them 1st at 140 degrees Celsius for 8minutes and after for 3to5 at 160, I use Olive oil in my fryer, and that it!! Best regards from Portugal, your Channel rocks btw!

[@TheMetalDouche]

Instead of olive oil, try peanut oil, my favorite for French fries. It's smoke point is significantly higher which leads to better results if reused. Also, as a result of typically being highly refined, it has a neutral flavor which doesn't interrupt that of the potato. Aaaaaannnnnnd try not to be gentle, potatoes can take agressive seasoning.

[@bleh6339]

Mmmmmmmmm your video making skills have improved

[@aqualoop1]

Do you have a Montreal style poutine recipe if you do I would love to watch you make it

[@kristofelodjuhasz9812]

At our household we use newspaper to peel vegetables on :)

[@surshot56]

Such humble beginnings.

[@sooiandries9962]

Thank you for giving my country the credit it deserves haha

[@sreblafesoj4885]

Is there a way to make these without the equipment?

[@AlizaWasHere]

Lets just appreciate how much josh and his team has fucking grown in just TWO GODDAMN BUCKEROONIES....

[@AlexAnder-yj1qs]

Need to be homies with this guy in real life and just always show up around lunch time to say what's up

[@eastsidesoulja213]

Joshua: Peeling potatoes on paper is the best thing you're going to do in life Me: Fainted

[@ditaagustin4467]

anyone knows what is the recipe of that yellow sauce on video? would be really grateful to know it

[@Ghanshyam00000]

This video is old I think it was five years ago you are an amazing chef you made crispy and fluffy French fries however you didn't add beefy flavour to that but some people add even MacDonald add beefy flavour this is nice video thanks.

[@devinm.6149]

What is the proper method to dispose of grease?

[@mathewberger3042]

Young Joshy 😍

[@BrokenCurtain]

Do you also know how to make joppie and saté sauce?

[@andrewberry3343]

Young boi josh

[@Harrystylesandme123]

where am I going to find a vacuum sealer and sous vide in my kitchen?

[@nikkite922]

Watching this in 2020 made me miss the way Joshua says CWISPYYYY

[@kevindelbecq4905]

Thank you Josh for giving my country the credits it deserve

[@MrDudedudedue]

Would really like to know what your dip was?

[@namelessgirl7375]

Can I do this tips for potato wedges?

[@keraunos1072]

wow clean boi