Crispy French Fries with Cheese Sauce - You Suck at Cooking (episode 150)

[@lucystarlight8887]

I love the dedication here. No one else would make a miniature potato resort just for a bit.

[@mineboss1063]

He also once cut a hole through his book just for a 2 second clip

[@SevenHunnid]

I do food reviews while I’m high on my KZbin channel cx

[@coater2281]

My buddy Eric would

[@theblacknight4568]

"no one else would..... for a bit" sums up most of YSAC

[@daniels.2720]

A "bit" > you means it's NOT real ??

[@FrostFinn123]

You assembled a nudist potato beach set complete with sand and props for a 6 second gag, you're a legend

[@28th_St_Air]

Not to mention that there is steam coming from the hot tub and he meticulously positioned potato skins nearby to complete the “stripped down potato” visual. Legend indeed.

[@chupacabrachic3616]

the microwaved fleshlight potato though

[@imaramblins]

I also appreciated the potato Stonehenge in the end.

[@joxbackup851]

Probably also used a Stop Motion software for that potato speaking scene

[@MrBud85]

It wasn't that impressive

[@oneofthefools0]

I love all of the educational material here, I never knew that the different cooking reactions happened because of science

[@countrygeneral]

You're wrong. There's nothing wrong with that, but you're wrong. It's because of *R E A S O N S*

[@pepadacat5371]

@@countrygeneralyep REASONS

[@groofay]

@@countrygeneral No, no, you're both wrong. It's because some dead guy wrote it in a book.

[@seymourglass26]

Yeah, didn't you know cooking is just science for hungry people?

[@gozzilla177]

@@groofay YOU MEAN THAT OLD BOOK! Psssh I could write something like that, because logic!

[@robertpaiva4953]

i love how he never makes any jokes when talking about frying because of how dangerous it can be

[@python1972]

For real I see so many youtube chefs who deep fry by dropping things with their fingers millimetres from the oil and I cringe everytime. Yeah *you're* a professional chef but the army of 7 year olds you've amassed on youtube shorts aren't so don't teach them to be idiots

[@ruffethereal1904]

Boiling sugar and large amounts of oil are no laughing matter, I agree.

[@gozzilla177]

That's because danger is no joke!

[@grandleaderowen5516]

@@python1972if you don’t tho it splashes, worst case use a spider to lower it

[@pleb3661]

dangerous if you're a fuckin nerd

[@dionea97]

The "smash against the wall to peel potatoes/oranges/carrots" joke never gets old.

[@gozzilla177]

I've always enjoyed the ripple cut personally lol

[@gozzilla177]

@user-un1wk5st5x He films himself throwing it against the wall or dropping it and just stitches the last bit to right when the food hits the wall counter or whatever else lol

[@gozzilla177]

@user-un1wk5st5x Well you keep the camera rolling, and physics will keep the pieces together you just gotta remove your hand quickly if you drop a handful of items they should stay together till they hit something. Then you just take the small section where your hand isnt in frame and stitch that in, it's pretty simple and they have filters that help you keep everything in precise place shows you where things too to be from the exact last frame.

[@4storyboss]

i love that reference to the editing

[@Queue3612]

Down sizing from lettuce to brussls to peas

[@myoneeyedgoose194]

The fact that the microwaved potato had a hole in the middle gave me a concern about what he was planning on doing with it

[@leonardonetagamer]

The hole was to make sure irs cooked all the way through, what are you thinking of? 🤨🤨🤨

[@Oveiunderbuksa]

It's a cup holder for the other fries

[@jason6049]

He always isn't wearing any pants

[@dbxvhero9006]

Yeah straight up 🤨🤨

[@raze_]

He was out of watermelons.

[@EinsNiemand]

Really loved the scientific explanations in this video. It's always great to learn both cooking and science while watching your videos.

[@rockbagrz]

as someone who isnt french this is a great introduction to their culture

[@crokette8908]

Can't go wrong by starting with the food, not in this part of the world at least.

[@ommsterlitz1805]

Before anyone says anything, French fries were invented in France not Belgium, the greatest lie they are spreading around, they just eat only this up there so they think they invented it 😅 France spread potatoes and French fries in all of Europe during the Revolution wars and Napoleonic wars because where the Grande armée went they brought the now famous French fries with them 👍

[@joerymertens7048]

@@crokette8908 If only fries were French

[@rockbagrz]

@@ommsterlitz1805 pommes de terres frites a crus en petite trench

[@ommsterlitz1805]

@@joerymertens7048 See already caught one saying this 🤣

[@0fficerJimLahey]

I also love microwaved potatoes with a hole in them, almost as much as a microwaved grapefruit with a hole in it.

[@jasonanonymous9028]

I must be stupid, why is there a hole in it? Is that some kind of “American Pie” reference where he’s going to violate the potato 🥔 off camera? I noticed that too but figure it was to make the potatoes 🥔 cook quicker. Then you said grapefruit and it confused me. LOL

[@dfgdfg_]

@@jasonanonymous9028 did you notice the hotpants as well?

[@BigBinkus]

@@jasonanonymous9028 He's gonna take away the potatoes innocence

[@TheJohnSmith977]

Jim Lahey! The man, the myth, the legend ❤

[@0fficerJimLahey]

@@TheJohnSmith977 love ya babe

[@D71219ONE]

My family immigrated from England in the 1800s, but we still make traditional English fries every night to perform our religious ceremonies and to bury our dead.

[@SlartiMarvinbartfast]

They're called Chips, not Fries dammit! ;-)

[@gotdangedcommiesitellyahwa6298]

Your family must have some serious issues if somebody is dying every night.

[@D71219ONE]

@@gotdangedcommiesitellyahwa6298 We’re a very large and very ill family.

[@Warmfireandtea]

He was calling them what they are called in the U.S. to be nice tho, u know? So funny how they call nearly everything by a different name. I was reading a book set in England and therevis one thing we hwve the same name for. I was suprised. Cas they call sweaters jumpers ane tennies trainers so it must have been clothes. Jackets? Pants are trousers to them? Rv.s are caravans.

[@aquasnippy]

I’m sorry you have to eat that ❤

[@rumo_der_wolpertinger7742]

That calendar that is shown for just one second and is full of jokes and callbacks is my favorite thing about this video!

[@not_on]

4:13 for anyone else who missed it because they skipped the ad.

[@deprofundis3293]

@@not_on thank you!

[@TheSongwritingCat]

I'm never disappointed pausing the video to read it

[@ДанилаИльичев-д6ы]

I love how YSAC's code for hello fresh is literally YOU SUCK. It became intimidating without "at cooking" part

[@adam-vm3zj]

Or encouraging, if you're a vacuum cleaner

[@Treborbobuk]

One of the few creators where I happily sit through the ad/sponsor, keep up this great work!

[@IronGordon]

I appreciate the amount of effort that went into this shot 00:45

[@TalosBjorn]

This was fun but nothing will ever come close to the godly perfection of the French Fry Rap

[@Merennulli]

Wait until he takes his class Saturday.

[@marmarballz]

What French fry rap? Why do I not remember this?

[@oliviapop5613]

Agree. I was expecting him to mention it.

[@07YellowS2000]

Episode 35 for those who don't know.

[@yousuckatcooking]

True or false: thin fries are better than thick fries

[@shen3812]

True

[@orangefishy1748]

"Or"

[@shen3812]

they are more crispy

[@FreeTeam-nz5mb]

true

[@toad7395]

perfectly sized fries are supreme.

[@stanleyh2510]

1:43 I hope this crisper joke was an intentional pun on the genetic modifying system also known as CRISPR

[@progect3548]

nice catch!

[@Apple_Beshy]

😂

[@theluminousstarz]

6 years ago I discovered your channel. You have not only made me discover true joy in cooking, but also have kept me laughing throughout.

[@zibbitybibbitybop]

Still the only channel that consistently makes the sponsored ads funny enough that I'll watch them instead of skipping them.

[@erich1394]

would recommend "Crime Pays But Botany Doesn't" if you want to have two channels in your life that can manage to do that.

[@saveoursquirrels4241]

I think proZD manages for the most part

[@Morpheus414]

2:02 That hit me personally, and now I'm going to go resume my projects although it's difficult to see through my tears

[@yagomizuma2275]

Good luck

[@squigglypeterson7157]

1:14 the extended echo shall not go unappreciated!!!

[@Thinkin_inkan]

You are constantly evolving as a creator and artist. Thank you for all that you share with these! The potato resort had me rolling.

[@misty_shadows4770]

the editing in his videos are ✨GOLD✨ Like seriously, the cuts and transition is so smooth, I could NEVER

[@frozentreasure]

I actually made fries with a cheese sauce last night, before this went up. I don't know if that means my latent psychic powers are finally coming to fruition, or if YSAC spies on me specifically for ideas and then produced this episode in six hours. Probably the latter, me having psychic powers would be a bit bizarre.

[@regorllerref]

The 2 second December calendar gag was great, I especially love "Close Window" 2 weeks after opening it.

[@28th_St_Air]

you need to make a YSAC 2023 calendar with recipes each month and your hysterical daily tasks/goals. i’d buy it.

[@simon_far]

Finally the intro is back! Now I once again know that I totally suck at cooking

[@zediminer8921]

Nice detail with the potato nudist beach, but the real gem is the calendar, RECOMMEND pausing and reading it, had a very good laugh

[@Sevicify]

I learnt about the vinegar trick for boiling them about a year ago. In addition to the salt I like to add a few tablespoons of sweetener, usually a erythritol + monk fruit blend, to give the chips an extra bit of flavour. After the first fry I also like to let them cool completely then freeze them (making large batches at a time) which helps improve the interior, then I fry them the second time from frozen or cook them in the oven (if I don't feel like the hassle of frying). It's a bit of work but definitely my favourite method of making chips.

[@faolan2174]

Does adding the sweetener create a sweet-and-salty flavor to the fries? Or is it mild enough that they still come out savory? I also prefer baking. Less oily that way, and I don't have a real fryer.

[@Sevicify]

@@faolan2174 The amount I use is mild but just enough noticeable. I picked up the idea from copy-cat recipes for McDonald fries as they use a brine with sugar (specifically dextrose) more for the colour than the flavour. The copy-cat recipes typically suggest a brine in cold water with sugar & corn syrup for a few hours but the one I based mine off was by Cooking with Shotgun Red which does 10 minutes in boiling water taken off heat with sugar & corn syrup (I omitted the syrup) which I further adjusted to leaving on the heat with added vinegar when I learnt about that trick from an article about perfect fries on Serious Eats that was also inspired by McDonald's fries. Since I need to watch my sugar I've since switched to alternatives like an erythritol blend which is a sugar alcohol so I'm not sure if it has the exact same effect on the colour as normal sugars but the colour does seem better than without and overall they come out looking and tasting very much like those we get from McDonald's here in Australia (in other countries you may need beef flavour added to replicate their flavour). I also always fry them in oil for the first fry and have only done baking for the second one, I know there's methods just for baking in the oven so might have to test it out some day. Anyway so basically the idea of the sugar is mainly for colour but I do find it does slightly effect the flavour which is the main reason I do it.

[@deprofundis3293]

@@Sevicify erithritol and monk fruit are great. Allulose, albeit more expensive, allows for browning, too. But I'm wondering if sugar is added to the US version of McDonald's French fries bc they are my favorite. That's crazy. I wonder if it'll make a difference (not like I've made fries at home yet myself anyway...)

[@Sevicify]

@@deprofundis3293 I haven't tried Allulose yet, I want to but unfortunately it's currently not approved for sale in Australia (undergoing approval now) however we can still buy it online from and have it imported but that obviously makes it quite expensive. Normally I just buy erythritol + stevia blends for most stuff since it's the cheapest with larger packets and I still like the flavour, I do prefer the flavour of monk fruit blends though but only tend to only buy them if I feel like splurging a bit more or really want its flavour. Anyway from what I understand the US McDonald's does use dextrose for their fries mainly to enhance the colour, the most important thing in replicating the taste of US version though is the beef flavouring though as they were traditionally cooked in beef tallow and since switching to vegetable oil blends they still add in beef flavouring to keep that flavour (not sure if they add it to the oil itself or a brine, copy-cat recipes exist for either way).

[@electricark5065]

1:38 i see you with that unholy potato

[@Bookworm12-j9t]

No. Holey

[@harryruffin1548]

My favourite sketch has always been him wearing funny pants whenever there’s a reflection

[@EquineEditsOfficial]

I never knew that a potato peeler existed!? Thank you so much for introducing me to this magnificent invention!

[@Syrxen]

This is a lifesaver! I always scratch the skin off with my nails

[@EquineEditsOfficial]

@@Syrxen This is a very valuable tool that mankind should use more often! Don’t you agree?

[@StuffandThings_]

@@Syrxen Excuse me _what?!_ how... how long does that even take?

[@faolan2174]

I just tear the skin off with my teeth like our ancestors did.

[@defj660]

'Potato peeler' is actually misleading as it can peel any other thing you want it to - carrots, turnips, parsnips, pears, unwanted skin, kiwis, soaked nuts, etc. Small-minded people see the word 'potato' and get stuck on the idea that they can only use this magnificent invention on one vegetable. It's just human nature. I think it would be better for society as a whole if we all started calling it, simply, a 'peeler'. Just a thought.

[@Daslink314]

Love this channel I always refer it to my friends and family who are ahem challenged in the kitchen

[@Abelhawk]

There's also Idaho fries, which is just a baked potato dipped in fry sauce (mayonnaise mixed with ketchup). Mmmm.

[@SunshineTheLover]

this channel has comforted me for years

[@newdonktimes2034]

He manage to find a potato nudest beach? This guy is the Indiana Jones of cooking traveling far and wide for ingredients and science stuff

[@jamesmetzler2031]

I just discovered this channel, and I love it. This guy's narratives are flippin hilarious and yet very informative. Dude, if you're not a school teacher, you should be. The kids would love you!

[@JadeLaws7550]

I personally prefer to peel my potatoes by wiping them up and down along a horses coat, the worst shape the coats in, the better

[@jnerdsblog]

That intro jingle both puts me in my proper place and gives me peace of mind; thank you.

[@MegaMiley]

HAHAHHAhahaha I'm Dutch and I can honestly say that I've never cut stroopwafel up into strips and fried them XD. Your actual recipe was quite good though :)

[@me28memyself]

The broken fries batch is GENIUS and I can't believe I never thought to try it. I guess I just suck at cooking.

[@bobbygriz1920]

00:59 Everyone should save time and just make one extra thick fry.

[@noelhutchins7366]

Boil potatoes whole, slice in half and then lengthwise 1/4 inch thin; in a bowl with rice-flour and salt, toss the potato sections to coat them evenly and let them rest: use butter and bacon-renderings and/or beef-renderings to coat the pan; fry both sides evenly till redish-brown. add salt again to taste before removing from the pan.

[@thegodofpez]

I’m willing to bet this guy could do stand up comedy. He’s genuinely hilarious. I love his sense of humor as much as I do his content and editing skills. 👍

[@garfled23]

I love the seriousness he takes his videos, I’ve been watching his videos for years and they only help me make a great meal and his tips, like the nudist potato beach is where I get my potatoes every time

[@deprofundis3293]

4:13 I'm concerned that you only have "breathe air" once on your calendar for this month, YSAC. Do you have some special powers we should know about?

[@Bookworm12-j9t]

It has "drugs" on December 2nd

[@David-Ray]

0:56 FINALLY someone uses yards in their measurements. THANK YOU!!! I'm so tired of trying to convert small units to yards, in my head.

[@basicmoderator5334]

Honestly, I'm currently out of joke, just saying straightly, that your recipes are good

[@gimpdaddy7305]

I'm super excited the jingle is back!

[@alisonsoifer4191]

You are so creative! Not only do I learn from you I laugh because you’re funny!

[@Amos_grey]

Hi beautiful 💗💗 How are you doing ??

[@no-gd8ji]

I love the callbacks to previous christmas/winter episodes on the calendar

[@serbanandrei7532]

You have no idea how much I needed this today

[@artiseen]

RIGHT! I was thinking about making homemade fries

[@doltonmurray1625]

Thanks for the tip about adding vinegar to the water. My potatoes always fall apart no matter how short a time I cook them. Ya learn something new every day eh!

[@platospaghetti]

If Archer had a cooking show, this is how I imagine what it would look like

[@utuubjoe]

Anyone else read the calendar for the whole month? Thanks as always for the great content!

[@cb9600]

Rent dog. A few days later "keep dog"🤣🤣

[@ashleyflame8002]

I stopped at 4:13 to read everything😁 I love the fact that on December 5th he wakes up after running 3 miles🤣But seriously, everything here is brilliant

[@TheRealDoctorBonkus]

The full calender at the Hello Fresh ad is perfect

[@justtrynalive]

anytime someone asks me what peak creativity looks like, i'll just show his videos

[@QahnaarinDovah]

Idk about the boiling but I can explain the science behind the double frying! When you fry the first time, the outside gets dried out and crispy. However, the moisture inside begins to seep into the crispy layer and make it soggy. So you fry it a second time to reinforce the crisp layer and remove the mobile moisture that entered the outer layer of crisp!

[@Syunnnnnnn]

for the best fries always freeze them after the first fry, it breaks down the bonds making them softer on the inside and crisper on the out, coz of science

[@blazinthat7439]

The amount of effort for a 5 minute video is amazing.

[@Burning_Dwarf]

If you like dutch fries, i recommend dutch mash. (Crumbles, with or without syrup)

[@Amos_grey]

Hi beautiful 💗💗 How are you doing ??

[@Dreaming_Cat404]

Funny story about potatoes: So me and my friend were eating lunch after school and there was a selection between two meals. I decided to mix mine and have mashed potatoes and a potato pocket thingy with sauce inside. I ate one bite of the pocket and one bite of the mashed potatoes together and my friend said to me " you do realise you are eating potatoes with potatoes." That literally killed me XD

[@grbtrnnymuehg]

I love potatoes in any shape or form

[@Jadriam]

i hope your friend revived you afterward, unless you're cool being a ghost with internet powers and prefer that

[@Dreaming_Cat404]

@@Jadriam Deffo dead

[@racelox]

If only 'literally' was used appropriately, we wouldn't have that tedious anecdote. Fuck me, that was dull.

[@gotdangedcommiesitellyahwa6298]

@@racelox Right? A "literally" dead person making comments on social media? I bet they voted multiple times as well.

[@jameswhatsit]

Omg the cracked fry batch, I drooled

[@Tickles_The_Oaf]

If I owned a fryer, peanut oil, potatoes and a will to exert effort, I’d totally make this! Instead, it’s REALLY made me wanna finally try Five Guys fries!

[@seven6632]

You can make frys on a stove

[@P.M.P.181]

And you can par boil them in the microwave. They also come out decent in the air fryer. I bet you could bake them as well 🤔

[@bethn2836]

The intro song is back!!!! I’ve missed it so much. It’s my favorite part of every video. It makes me so happy whenever I sing it to myself, in a weird self deprecating way.

[@Dac_vak]

Best of luck with your 65 mile Christmas Eve run 👏

[@kaleb5436]

An underrated joke is when he's talking about the peanut shell being transferred to the fries, and he says making the much "Crispr"

[@Flamus_12_]

As hilarious and educational as always

[@Mumiah862]

How did you watch a five minute video In one minute

[@Rosskles]

@@Mumiah862 You tell em!

[@Flamus_12_]

@@Mumiah862 notifications vary from person when they are received sometimes il click the second the notification pops up and I’m 1 min late plus I watch at 2x speed most stuff so I can watch more plus people talk slow lol

[@Artfu1_d0dg3r]

Your add for hello fresh was genuinely so good. So much effort was put in but still super entertaining too!! I’ve been with bellow fresh for over a year now- love their stuff and your recipes too!! Really wanted ur cook book for Christmas, but might just order it for myself now 😅😊

[@DeltaAssaultGaming]

Ad

[@damagedwater7814]

Are we gonna ignore the potato with a hole in it

[@lonestarr1490]

Obviously not, because _you_ just couldn't stick to the plan, could you? It's always the same with you...

[@debidewt]

Hey, YSAC. I just wanted to let you know that you’ve made me laugh in the toughest times of my life. This week, especially. Thank you so much. You’re awesome.

[@gideonbrown4215]

I loved the part where he said “It’s cheese sauce time,” and then cheese sauced all over those guys.

[@DaDaDo661]

Oh God is this a Morbius joke?

[@markyourboy1161]

@@DaDaDo661 When we all die we Morb into dead people which is very Morbid

[@gideonbrown4215]

@@DaDaDo661 Mm-hm. I make no apologies for my shameless memeing.

[@zanik2.054]

This is my favourite channel.

[@15oClock]

0:50 Potato abduction! Call the police!

[@bomorald236]

It’s good when a video is both funny, useful and delicious

[@50629]

I cannot explain the comfort of having the title jingle back.

[@_mels_]

I didn't come here to get roasted for procrastinating writing my homework and thesis paper! I came here to be deep fried over it, come on

[@ICULooking]

Hitting the running goals in December 💪

[@Fishpasta4]

As an Englishman I can confirm that all of our fries look like Stonehenge. It's a cultural requirement.

[@JinSakaiHghar]

Beautiful Frieshenge 4:07

[@tsuwubasa]

love the pimblokto reference in the calendar

[@divineflight1221]

Oh my gosh i watched you years ago and you just popped on my feed lets go!!

[@aruemon78]

finally, someone who likes thin fries. now, for the more controversial option: floppy fries are actually really good.

[@faolan2174]

Controversy detected! Heresy, I say! Heresy!

[@englishatheart]

That's like saying soggy bread is good. 🤢

[@aruemon78]

@@englishatheart thing is, bread doesn’t get soggy naturally. fries do. i like soggy cereal. it’s goated.

[@amanatee27]

nice leopard prints at 1:34, we appreciate your commitment to the easter egg [:

[@hel2727]

I'm going to use "because of reasons" whenever someone asks a question I'm too tired of answering.

[@pivorocks]

Texan fries with cheese sauce. That's the true star of the video.

[@apolloisnotashirt]

I wanted to hear the fries scream as you put them in the fryer 😊

[@croakingembryo]

Couple things, the first frying should be at low temperature, not high temp. It's meant to dehydrate the potatoes. Second, when adding the milk to the sauce pan you should add it all at once to prevent clumping.

[@erstrizaldi7719]

I never knew I needed more stuff to show me how much I suck at cooking but I do. Also hold up, why is that microwaved potato hollow and warm..

[@Gerardwayslefteye]

Love your stuff congrats on 30 million

[@gamemeister27]

The thing with microwaving for French fries is that you can't really add vinegar, which is critical when boiling to keep them from falling apart. You get some french fry pieces, which are still great, but not exactly what you're going for

[@TheCosmicThrust]

after 150 videos of "You Suck at Cooking", I officially suck at cooking...

[@sooz9433]

I love it when my fries become more crispy because of reasons... a blowtorch is also a reason..

[@ashleycross7593]

The neighbor is building tiny furniture in the garden again

[@60DollarCodger]

adding peanut DNA to potatoes. Big Peanut's long con is complete

[@wayneessar7489]

If the oil is refined no protein is present.

[@Dia-ei3dl]

I knew it, everytime a video from this channel is recommended, a new one would be uploaded not long after

[@smileyh15]

I’m so glad hello fresh would never send me a plastic vegetable

[@fingolfin9086]

Not enough fine measurements are done in yards. Good to see. Fathoms also work well for how far down the potatoes should be in the oil.

[@chelseybrown2334]

3:44 The bits from Steven universe!

[@RoundedPotato]

🤢