Why Chips are ALWAYS better at michelin restaurants

[@Dina_tankar_mina_ord]

Awesome tip from modernist cuisine and the frying technique. I used to take some of the oil and infuse it with herbs in a whipping siphon with a nitrous canister, then strain it and add it back to the oil. From now on I shall adopt this approach as it appears significantly less cumbersome. Thank you. :D

[@imjenncho]

Perfectly crisp 😮

[@acooknamedMatt]

❤

[@reid4795]

Pomme soufflé is a fun dish to work technique at home, super hard to get it right consistent at first but once you do you’re gonna be good at frying

[@chongli297]

Re:mandolines. Please don't say "it doesn't matter!" It does matter! If you have ever used a BAD mandoline then you'll know what I'm talking about! Every slice comes out a different thickness because a bad mandoline flexes and bends as you run the potato over it. If all your slices are different thicknesses then you're going to get a crappy and inconsistent chip

[@acooknamedMatt]

Agreed

[@douglascodes]

Yeah, as I am chopping my fingers off, I want the chunks evenly sized.

[@bananatwitch8542]

I think it's more that if you don't have the perfect mandoline it's not the end of the world since the main goal is to just get a pretty thin cut, but I get what you're trying to say.

[@Cookingwithapril]

Matt. I just recently found your channel. I absolutely adore watching you. Love all the educational content you give as well. ❤❤❤

[@RionsFoodie]

Never heard of aging potato. Great tech

[@linusmlgtips2123]

"josh peck at home cant cook!" josh peck at home:

[@acooknamedMatt]

lol

[@barrymunro6861]

Science meets snacktime. Gold . . .

[@sympatyk8906]

❤

[@bierbrauer11]

Happy New Year, spud meister!

[@acooknamedMatt]

Happy New Year!

[@cookingquestions-k3t]

Is that a black walnut cutting board? The cutting board in your how to care for a cutting board video, had a reddish tinge to that, which wood was that please.

[@klausdellandrea]

Thanks Matt, your videos are an absolute inspiration for me. Im from Germany, just turned 18, and im planning to become a chef thanks to you. Keep it up!

[@acooknamedMatt]

You can do it!

[@CraigHollabaugh]

This was next level, really enjoyed it. Thanks for starting off 2025 with a crunch.

[@acooknamedMatt]

Thanks!

[@jalontf2]

This was extremely interesting That said, I will never, ever, ever do this because I'd rather watch my dog's fur grow

[@acooknamedMatt]

Hahaha

[@smellyellie3185]

I like how you chose the basic cutter but also did stars. Hey kitty 🐾 :) You probably throw a slammin dinner party

[@acooknamedMatt]

:)

[@marionanndickson4155]

You outdone yourself with this one, I've never seen such a crunchy potato before. I'd have to make a lot because these wouldn't last a minute with my family.

[@biggfrogg]

no thanks on that book im pirating it

[@tom4208]

agreed.... even selling the book for $1 is too expensive because the information is literally free...

[@MrBodeci]

good food can be achieved rapidly great food requires time looking to try this when i get my new mandolin

[@acooknamedMatt]

Agree

[@MrBodeci]

@@acooknamedMatt Well , i tried these and failed lol, realized a key part i missed with the egg wash, but still managed to get a couple to puff and those ones were decent, i think i need to go thinner, and use the egg wash will reattempt this next weekend, failure is a great learning tool

[@schepi7656]

Les meilleurs frites, sont dans les baraques à frite de notre bonne vieille Belgique.

[@rosebojorquez1237]

Love potatoes ❤ will have to try this!

[@acooknamedMatt]

You should!

[@Angie1991Khaled]

Nice 😊luv this video thanks 🙏

[@acooknamedMatt]

Thank you too

[@TheRealRazzyDazzy]

I love potatoes so thank you ill have to try it 👍

[@shaboom362]

They look delicious but the do seem time consuming.

[@kelvinwilliams6999]

Who makes that apron? Thanks.

[@acooknamedMatt]

This is an old one from my job

[@kelvinwilliams6999]

@acooknamedMatt OK. Thanks for the reply.

[@LeagueofThieves]

Was ur chef "neighbor" still layin in ur bed when u recorded this?😅

[@GHzVoltage]

4:25 for asmr lovers

[@c.thompson9771]

LARD, or TALLOW should be why. Like it used to BE. 😮

[@roberttaylor9259]

I truly believe that the overwhelming majority of people who champion lard or tallow couldn't pick out the difference when tested side by side with peanut or canola.

[@c.thompson9771]

@roberttaylor9259 by smell ALONE. AND you don't feel like shyte after consuming recycled petroleum by products. Too bad the process can't spit out a couple barrels of UNDEODORIZED "oil." Whoa baby, eh?

[@복福]

ive never wondered it cuz ive never been to a michelin restaurant...

[@iuubob]

Ah thank you Matthew

[@acooknamedMatt]

Thank you!

[@fairamir1]

Can you do a video only wearing a tank top and shorts? Please?

[@lurklurk4000]

potatos are good.

[@Reaconteur]

potato good.

[@acooknamedMatt]

Yep!

[@elpatrico]

hi

[@Tvaikah]

This video's viewcount would be in the millions if you'd just STAYED ON THE FREAKIN' KITTY. And this whole thing is just pointlessly fussy. Season the oil, fine, but just cook a potato chip afterward. They benefit nothing from being made into a puff. And frankly, if you're making potato crisp pockets, you're missing an opportunity by not putting something in the middle. Like, before the frying, some filling that will cook with it 'cause again they benefit nothing just being a puff alone. And why cut out such tiny shapes? Do they not puff if you do the whole slice?

[@fancyun4417]

Hello 👋🤗 from BOSTON 😊

[@acooknamedMatt]

Hi

[@fancyun4417]

@acooknamedMatt top chef with top chef skills responding ahhhh ☺️ hiiii love your vids keep them coming!!

[@lynn10725]

❤

[@SuperEarthHelldiver]

Loved by many hated by fews 🥔👑