I Fixed In-N-Out Burgers French Fries Problem

The In-N-Out Burgers French Fries situation needed a little fixing up...
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Crispy French Fries: enough for 2 1/2 -3 lbs of Russet potatoes
1. Blanch in 4 quarts (3.7 liters) of simmering water with 1 tbsp kosher salt and 2 tbsp white vinegar for 6-7 minutes ( 10 minutes may be necessary if you do larger fries)
2. fry in peanut oil at 275 f (135 c) for 3 minutes
3. rest for 40 minutes at room temp
4. fry at 400 f (204 c) for 4-5 minutes
5. season immediately with salt
Animal-style onions: (I suggest doubling this recipe)
1 large sweet onion
1 tbsp neutral oil
1 tbsp unsalted butter
1 tsp salt
Animal-style sauce:
3/4 cup mayo (177 ml)
5 tbsp ketchup
3 tbsp sweet pickle relish
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[@thatdudecancook]

I love IN-N-OUT burgers but the fries needed a little tender loving care... also FYI I put the celsius instructions in the description I forgot to add them to the video, also if you like this video format drop some suggestions in the comments below about what else might need a little fixing up and HAPPY COOKING TO YOU ALL!!

[@bryonstalter26]

This is why I love you sonny I wish I could try your cooking my brother man and in and out in general because I unfortunately live in New York and I never could try these delicious goodness

[@Miley_00]

I totally agree they should change nothing just to fry them twice! I love IN-N-OUT! Awesome video!

[@chrisgeorge84]

I worked at in n out the fries doneness depends on the fry guy. Its a lvl 4 position and he’s supposed to have pride in his job. But since its so busy all the time they usually take the fries out a littlebit early. Alwasy asl for “light well” or “well”

[@David_Watts]

Don't be surprised if they become another style on the menu...👍👍 TD style..That Dude

[@trublgrl]

Maybe the trick is to order your fries light, and have someone at home get your oil up to temp when you are out picking them up. Then get them home and BOOM! Into the second fry! I actually do this with rotisserie chicken. The skin is never very crispy, so when I buy one, I toss it in a hot oven for eight to ten minutes, comes out awesome.

[@GuitarJawn]

Only the real fans will understand the pain you went through while smothering our old friend

[@plasmac9]

I came for the cooking and stayed for the weirdness.

[@mikemurphy80]

@@plasmac9 I watched an old one where he is more traditional and it felt wrong haha

[@kevingeorge5159]

R.I.P. but seriously the finest way to guage how good the food is.

[@skiymurrell2148]

Hahaha 😂

[@lewishumphries2893]

New fans get to start the journey from the beginning. You lucky buggers

[@GoldenGully]

Sounding crispaaay 🤤

[@habplayz93]

did not expect to see you here with no replies

[@countryroadslife]

😂 the M16 standard issue of potatoes…..that’s awesome 🤘🏼

[@judywright4241]

Love that ‘I think I ate the paper’ Sonny-‘That’s part of the process’😆

[@jameslastname9171]

Like the days of Halloween as a youth getting the little 2 pack of Starbust and the wrapper became too much of a chore

[@alicemd91]

You know these are good when the fridge gets a silent death! 💕

[@dcloder]

I think for me I like the softness of the animal style fries. You can get in there with a fork, mix the cheese, sauce and onions for every bite. It's like Sonic chilly tots. It's a personal thing I guess. But hey, I'm from Australia and only eaten In'N'Out maybe 10 times. The suffocation of the fridge was freaking gold.

[@selectlolx]

Ex In-N-Out employee here. There's actually a recent addition to the fry done-ness levels called Slightly Light and they're absolutely amazing! In my opinion they're perfect, still crispy but not toasted to cardboard, plenty of potato chew and are my to fries at In-N-Out since their conception. Try it sometime :)

[@Ashhong1]

What you describe sounds like my order of “light well” fries. Is it the same?

[@Alxvndro]

@@Ashhong1 In N Out fries can be cooked: "Extra well" 10 mins in oil "Well" 8 minutes in oil "Light Well" about 6 minutes in oil *Standard Cook* 5 minutes in oil "Slightly Light" About a 4 minute in oil "Light cook" about 3 minutes in oil

[@717DTran]

Do in n out wash out the starch? I can’t recall seeing them do that part

[@Alxvndro]

​@@717DTran During dicing you are to run water. Dice, rinse, drain, fill with new water.

[@johnbernstein7887]

NO! Without the double fry technique, NO!

[@nwbaldi]

I’d love for you to do a video just discussing your knives/kitchen equipment!

[@thatdudecancook]

Will do!

[@11SLOTH11]

Yes!!!

[@11SLOTH11]

Or even equipment you think is a waste of time (that way we do t buy it)

[@scottcuyler8231]

Tell me what I actually need and what's some weird gatekeepy shit. My friend keeps saying I need to buy a knife but he seems pretty full of himself

[@guythecat490]

The fridge smothering scene was EPIC. OMG. 🎉😂

[@erinwoempner1228]

Absolutely love your videos! Please do a cookbook!!

[@thatdudecancook]

It's almost done!! it's just an E-book however every single recipe is a winner.

[@eddie_1878]

@@thatdudecancook you’ve got yourself a customer! I sincerely hope each recipe ends with an image of you assaulting your fridge though, Sonny!

[@PeterEnis69]

@@thatdudecancook please make it a normal book someday, that would become my first and only cookbook :D

[@jhandle900]

If he did a limited edition sale of a physical copy like 1,000 or something they would sell like hot cakes. I'd get one for sure.

[@erinwoempner1228]

@@jhandle900 me as well!!!

[@FrankyCpunishmentSTYLE]

When he says “I think I ate paper” 😂 and his boy says “ that’s part of the process” I feel better for doing the same thing now I thought i was the only one

[@khaaaaaaaaaannn]

As soon as I saw the pillow I started crying. Mostly with laughter, but also because it was clearly a tough decision. Thoughts and prayers 🙏 x

[@ItsRhaego]

I laughed so fuxking hard at the fridge part Jesus Christ man lmfaooooooo

[@kelzuya]

This is the best one ever. The recepie, that fridge scene...so powerful.

[@sljoseph74]

I made the fries, onions and sauce, exactly as you instructed. It's a home run! Thanks for the comprehensive instructions. I served them with Oklahoma onion burgers, made on the grill. Mega points from my girlfriend!

[@clintsanderson6019]

That sounds badass!!!

[@theadventuresofjavier8698]

Would love to see you challenge Gordon Ramsay to a fry cook off.

[@thatdudecancook]

I will deliver him his final forehead wrinkle...

[@theadventuresofjavier8698]

@@thatdudecancook 👍

[@saltygorilla9285]

Sonny would win. Gordon would get pissed and call him a donkey 😂

[@zerocool2352]

@@thatdudecancook Gordon only accepts battles he know can be won.

[@abdulazizahmed838]

hell yeah

[@spiraljumper74]

“I’m going to show you how to do this with just a knife because I know most of you don’t have a mandolin.” *Looks over at the French fry press mounted over the sink*

[@IM-iw7wd]

I can see The Dudes neighbors looking out the window and calling the cops every time the fridge gets abused.

[@Leonaza7]

Save a click: The refrigerator was suffocated to death. Why did I enjoyed that scene so much? 😫😭😂

[@thatdudecancook]

😂 we had fun with that one

[@saltygorilla9285]

His neighbors probably came over after that asking if everything is alright lmao. Rip mr fridge

[@30.06onaGrassyKnoll]

you are EVERYWHERE...lol.

[@robbifish-lake8320]

You have taught me how to make the most amazing fries ever! Thank you!! Didn’t do the loaded thing, just plain and amazing crunch on the outside, so light and fluffy inside. I’ve shared this vid with half a dozen loved ones already.

[@GuntWastelander]

The unexpected cut to the fridge murder absolutely killed me ☠️😂 Great video and delicious looking food as usual!

[@PutXi_Whipped]

David Chang said another problem with In and Out Fries is that they’re made from fresh potatoes. McDonald’s OTOH uses thawed frozen potatoes for its fries and apparently that makes them cook better.

[@rleeshutter]

Marcus really adds the perfect co-host vibe to the show. The Chuck D to your Flava Flav if I dare

[@mikesandate3222]

I belly laughed when he smothered the fridge.

[@gypsycruiser]

I have watched numerous chefs , you are hands down the best ! You have skill , knowledge, and a wacky personality and your attention to detail is impressive!

[@Bostonbowser]

Finally someone speaks up about their garbage ass astronaut fries

[@GoldPineProductions]

I’ve only watched about 40-50 of Sonny’s videos and this is easily one of the best fridge scenes so far.

[@sevenaati]

1:45 I can relate so much to this 😂 I critique the food but I also clean the plate haha

[@darrylrichards4120]

This man has slowly become my fav cook on you tube great combination of info and entertainment that pillow bit was classic

[@williamkuhns2387]

Freshly cut potatoes made into shoestring fries ideally need to soak in water filled five gallon buckets or lexan cambro tubs with a wet cotton towels covering them overnight (potatoes float). This soaking eliminates the starch and makes the fries so much better. While this works in an independent restaurant in a fast food chain like I.-n-O. there is simply no time. Time vs. volume issue. Also blanching in hot oil first, freezing then frying again are one reason why Micky Ds fries have that perfect combination. Now if I.-n-O. can come up with a cost effective improvement on their milkshake liquid concentrate...

[@Kane-ib5sn]

this guy deserves so much more than youtube money.

[@rolandolaserie6935]

The pillow over the fridge. LMAO. The fries look amazing. Great job.

[@trublgrl]

I bet the line cooks that got trained by Sonny were better than the ones trained by anybody else. He packs so much relevant information into so few words, but explains what to do and why for everything.

[@margaretannlillard3546]

I have frozen my fries after the first fry for later use. They are even better when fried off and lightly salted. I love your videos. Thank you for the tips!!!

[@briansmith8629]

smothering the fridge is so damn dark!!!!! I love your channel, your humor, and your cooking. Keep it up man.

[@ronnies3798]

Lol the smothering of the fridge at the end was hilarious

[@rumo510]

Pro tip: they have those lil pickled chilis chopped up on the kitchen line. You can get your double double Dragon Style (animal with chilis)! And they won't know what you're talking about since I made it up❤

[@RayquaSr.]

Next we're going to see him water board the fridge.

[@Hellamoody]

Ayo lmaoooooooo

[@lesliegreenberg3534]

🤣🤣🤣🤣🤣🤣

[@jbfrank3]

Way to amp up the fridge abuse, man. Love it!

[@adamgates923]

He smothered the fridge!! OMG I’M DYING RIGHT NOW!! 😂☠️❤️

[@HorusBloodmoon]

So much was done right in this episode. Great work guys, hilarious and informative, as always.

[@happymadison1978]

Love, LOVE your channel! Entirely appropriate number of bench slaps. Awesome!

[@levimilford3951]

Love to watch the growth of this channel. Very cool how your getting Marcus out of his comfort zone behind the camera lol

[@cfuzzkennedy]

So I did fries this way today, and they were epic! Best method I have tried. It takes longer than any other way, but worth it. I covered mine with American cheese, shredded turkey, left over from Christmas dinners, and turkey gravy. Fantastic!

[@EV87_]

Anybody else open their mouth for a bite when he ate those fries at the end?? The salivation is real.

[@MarkPR58]

The fries were great. The pillow on the fridge’s head was next level. Great Vid

[@acetone29]

Heartbreaking at 9:40 to see this... the fries must be out of this world for that to happen.

[@LoudMouth_]

There's a similar method to this you can do with an air-fryer: - Boil the fries for 5-6 minutes in the salted & vinegared water, then after a few minutes drying, place into the air-fryer at 150C/300F for 10 minutes, then give them a shake and return for another 10 minutes at 160C/320F. - Take them out and toss in a little oil before returning at 210C/410C for 5+ minutes checking until you get the right amount of crisp. Because we're air-frying here was can also season and flavour the fries while tossing in oil with some salt, pepper and garlic before the final cook.

[@HeySteven.]

Yeah, the only way to do what you did in a restaurant like In-N-Out is to pre-cook things, and that goes against their philosophy they cook everything fresh.

[@Michael_Brock]

Triple cooked fries can be largely premade, IE freeze them after first cooler fry then I bag and box them (Tupperware etc) when cooled. Then freeze and final fry upto 3 months later. Double wrap to avoid freezer burn. Methods elsewhere suggest freezing between parboiling for half an hour or longer to remove moisture. Obviously after half hour to cool to room temperature then low fry, cool freeze for half hour then hot fry. My way I have fries or wedges or crispy potato skins ready to go after heating oil for final fry, so 5 minutes for each batch plus the time to heat (or reheat) oil.

[@nadogrl]

Soft, soggy fries are my favorites. I’ve never had soft, soggy at In-N-Out.

[@resolecca]

Soggy pie crust is my favorite 😍

[@ori-yorudan]

You'd love British fish & chip shops then. They pride themselves on the sog.

[@michaeldiernlinger2114]

I've tried these and added a tiny little bitty of your rosemary salt. That makes them fries ridiculously amazing! I only hope that the old fridge is at a better place now. It finally had to surrender ...

[@ChillinWithTheCapuchins]

Man I love In-N-Out's fries. I don't do animal style fries and I don't want crunchy fries. In-N-Out fries are exactly what I want when I order fries!

[@marcoslucio8158]

100% agree.

[@alexandertucker6140]

Smothered refrigerator 😂😂as you cry I laughed louder!! Very nice!

[@jonathankidwell6889]

In N Out uses Kennebec potatoes. This variety can come out okay if its cut fresh and fried just once. People love the gimmick of watching them fresh cut the fries at In n Out. Using that variety allows the restaurant to use the cut fresh and fry immediately method. It still will never be as good as a fry that has been cooked in 2 stages though.

[@JennWatson]

That was so great! I’m making this tomorrow- I literally laughed out loud when you dramatically suffocated the fridge!😂

[@1kiffertom1]

hey that dude can cook. love your channel. ive noticed "other" channels are making your rosemary salt! i know youre the original!

[@davidthomson7260]

Love the full on detail that went into this for one of the most simple but amazing snacks that everyone loves. Definitely are having this today at some point . Though mum and dad will be having the 'taste test' first . Just to make sure it's suitable of course !! Great job fella 👍🏽

[@sweetjohnny8211]

As someone who has never had In-N-Out burger, I can agree that I've never had their fries either.

[@jimbobjones9330]

Watch it! That's a hot take!!!

[@majesticpbjcat7707]

This is one of the comments of all time.

[@nasonh4324]

Beef Tallow ... fry them in beef tallow ... it's the best way to cook fries

[@PutXi_Whipped]

“Wagyu fat” - Guga

[@danielpowers5946]

Love the videos Sonny!!

[@thatdudecancook]

Thanks Daniel!

[@PeterB83]

Dude...just found your channel and what a great Christmas present that was! I love Sgt. Gilbert & the fridge gag! Keep it up, and keep F****** up that fridge! Merry Christmas.

[@malimish]

In N Out fries need to be eaten fresh at the restaurant. The problem is people take it home or eat after it's been sitting a paper bag which steams and causes it to lose its crisp.

[@joeldalton473]

Love it. My wife and I visited California in 2011 and our favourite fast-food was In-and-Out. We still love the memory though I can't remember hating the fries so much. At home (Australia) we cook our fries similar to your method. P.S. the wife loved your peri-peri chicken recipe. Bravo sir.

[@FantasyYeet]

They have the worst fries.....I buy in out burgers...then I buy McDonald fries cause its across the street. Hate or love mc donalds, their fries are masterpieces compared to in n out. If u are gonna do this. Always buy in n out first. Their lines are so long lol

[@thatpointinlife]

Just as long as the McD's fries are eaten while they're still piping hot. Once they cool off just a little bit, they're not so good.

[@theadventuresofjavier8698]

Just had this discussion with my daughters as we ordered McDonald’s 30 minutes ago 😂

[@thatdudecancook]

haha! this is the way

[@FantasyYeet]

@@theadventuresofjavier8698 lol. Ive been doing this for years.

[@jimolson8810]

Sonny…you’ve been studying at the Guga school of backwards chronology where you seemingly prepare the main item first and then leave it sit out to get cold and soggy for 45 minutes whilst you subsequently prepared your accoutrements. 😂 And yet, your fries were crispy and as a result I can only surmise that you have developed time travel! You continue to amaze!

[@rilydog2953]

Loved the fridge part!!!

[@rilydog2953]

And I'll bet it's a Samsung POS!

[@BBBILLY86]

Thanks for addressing my number one culinary train wreck. Corner to corner in each town and coast to coast the serving of raw, soggy fries.

[@xmayhem2299]

That part with the pillow dude lol. I died laughing I don't know why that was so funny

[@andrewgotlost]

I dont love their fries but after so many years I cant imagine having anything else with my in n out burger.

[@lewispowell7937]

In-N-Out is awful all together

[@tagattack]

You can also order them extra well, and they are crunchy but still flavorless.

[@PutXi_Whipped]

Shouldn’t there be a poll question: “Do you like In and Out fries? - Yes/No/Just show me the results”

[@Bigheadedwon]

Their fries are MUCH better if you order them extra crispy, it makes them almost unrecognizable. But you still have to eat them quickly because they turn pretty meh damn fast.

[@Jerrymc1975]

No to fries

[@ronaldmorris3197]

Fries lite, no ketchup!

[@kittyhasclaws2807]

No, sorry, the fries are weak. These look much, much better.

[@FoodforThought12345678dsds]

All I think about is his neighbours watching him crying, attacking his fridge in the garden and being thoroughly confused and/or amused witnessing it lol

[@travishall67]

The 'fridge scene deserves an Oscar. 👍

[@austinlaudry8335]

The final product looked absolutely phenomenal! New subscriber here, and I must say, you’re probably my fav new follow. Love the videos!

[@Tannie6047]

I always ask for my fries to be “extra crispy”, “hard”, “ well done”. I say all three because these fast food restaurant act like the only understand one phrase so I say it all. I also ask for no salt because this guarantees a fresh batch. Never disappointed. 😊

[@silvermediastudio]

King right hurr

[@TheFighter411]

Omg those caramelized onions looked like BACON! 😍 Definitely gonna have to try this! Btw, I also tried your chicken tender recipe with your homemade ranch….DIVINE! My grandmother and I couldn’t get enough! Thanks so much TDCC!

[@melissahendrick2243]

I hope upper management gets this message and fix their issues

[@jimbobjones9330]

Literally everyone ever who eats In n Out has complained about their fries. I love their burgers, though.

[@plasmac9]

It's been 20 years since I've eaten at In n Out and we were complaining about the fries then and nothing has changed.

[@jimbobjones9330]

@@plasmac9 I first went to one in 1993 or 1994 (not long after I started college down in the LA area), and we complained about the fries _then_. I don't think they'll ever change them.

[@bierbrauer11]

I grew up on British soggy fries so I actually like the in-n-out fries.

[@Flippokid]

Oh you poor soul.

[@chrisbrown8381]

My dude cannot thank you enough. Grew up up in Southern California and there were like 4 different In N Out’s that were always like 45 minutes away. Recently one opened 5 minutes from my house, fries still suck, bad. Proximity does not matter, they are still BULLSHIT. Love your channel man, you are doing god’s work. Please tell people if they want their burgers juicer order it no salt, there is obviously still salt in it, but it is a complete FRIDGE KICK GAME CHANGER.

[@mehershrishtinigam5449]

I wish I had a friend who'd just be sitting around agreeing to whatever I say with one word replies.

[@LizardoiL]

I'm your guy

[@mehershrishtinigam5449]

@@LizardoiL thank you

[@junbug1love]

The pillow scene.. classic LMFAO

[@Jack-dv6ke]

Team In N Out or Team Whataburger?

[@thamez88]

Whataburger #2 with jalapeños large with a dr peppa

[@PLANDerLinde99]

What's a burger?

[@NerdyMusicChef]

In N Out, which is blasphemous for me living in Texas.

[@adamgates923]

WHATABURGER ALL THE WAY!!!

[@angiew2324]

@@NerdyMusicChef Well, IN-N-OUT is in Texas now too, so there's that. Lol I lived in Texas for years, I'm actually in San Antonio right now visiting my mom, but we even have Whataburger in Florida & Alabama...if you haven't tried it yet, the white chocolate raspberry shake is amazing!

[@football_life319]

I always think you’re amazing when cooking, then you do something like the pillow on the fridge and I begin to think you might have some issues. 😂

[@marcnangelu]

Would you call it blanching ?? I luv the ending the fridge smothering 😂😂😂

[@rtrimsrtrims9616]

probably up to about 40 videos watched now and this Fridge fight was bar-none the best

[@mariocruz6297]

My favorite is when you strike the fridge at the end of every video. Hats off to you good sir

[@derekboardman9995]

It's good to see a cook who knows what a 1/4 inch is.

[@joeblack4436]

Nice. Though for me... Skinny chips. Drizzle olive oil. Some salt. Toss. Then bake in convection oven at 250C (480F) for 25minutes. Turn off oven and let it cool in there for 10 or so minutes to get an extra crisp. Usually enough time for the following. Handy trick: To speed up the caramelization of onion's start with it barely covered in water, a dollop of butter (not clarified) in instead of oil and a pinch of baking soda. Step one is to evaporate water over high heat which doesn't take long. Adding the milk protein and lactose (reducing sugar) from butter and the baking soda (to increase PH) does a lot to speed up the Maillard reaction. The short but intense boil from the water compromises the onions to release more of their fructose (reducing sugar) to participate in the Maillard reaction with the milk proteins and lactose in the increased PH environment. Some of the colour comes from the butter in the end, but it is tasty.

[@user-sf9gs2pg1b]

3:45 I love the idea of slicing the potato instead of peeling it! My least favorite part of making fries is the skinning.

[@micksbiggestfan4006]

There's a place in Rehoboth Beach, Delaware called Thrashers Famous Fries. They use a technique of frying 3 times at progressively higher temperatures. I don't know what they are. But the results are amazing.

[@vinayak_kondhare]

9:51 Whattt a reaction😂😂😂

[@alc156]

I love you man. I have always said the exact same thing and everyone always argued with me. I knew I wasn't wrong

[@ThomasSoles]

In-N-Out has the best fries in the industry. Not loaded down with salt. Not overdone. Not half a potato sized. And you can customize how you want them cooked or additions (animal style).

[@zeshef]

It's not just how they fry, but In n Out exclusively uses a unique potato variety we don't get at stores. It's very low sugar and low moisture. Consequently, it's also very low on flavor and texture. But they do ship well, and they also fry very quickly. It's the only way a fast food chain can cook fast from raw to service under the same roof. Say what you want, but they sell a ton of these fries.

[@burnttavernnj]

Easily the darkest/best fridge assault to date. A+

[@dregarironfaith3603]

Amazing videos as always. I’ve made a few dishes of yours - not as good or as elegant but they are always a hit. Easy to follow directions as well as fun and entertaining to watch! One question: Is the fridge officially dead now? I hope not! That thing is an icon!!!

[@DThomas314]

Sunny, lol that pillow was classic! 😂😂😂

[@michaeljmachado]

This guy bought a new kitchen just to punch kick and knee fridges, good shit chef 👩‍🍳