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: https://www.joshuaweissman.com/post/crispy-french-fries
FOLLOW ME:
Instagram: https://www.instagram.com/joshuaweissman
Facebook: https://www.facebook.com/thejoshuaweissman
Twitter: https://twitter.com/therealweissman
Website: http://joshuaweissman.com/
—————————————————————
Music – One For the Good Times By Jef: https://soundcloud.com/jeff-kaale
—————————————————————
20 Comments
Fun fact: potato in Spanish is PAPA
The sous vide step is completely unnecessary. Just make the brine right in a sauce pan and keep the heat low 90-150F for 15 minutes and you will be fine.
It's called a French fry cause of the cut…..just like French onion soup.
Papa so young
Can I boil them I’m poor no sove
McDonald's fries recipe,?
The start of B-roll!
~!
Wel gonna look for another video without a damn sous v geez
Yo
for anyone wondering the baking soda is there to help remove the surface starch so you have a fry that doesn't turn brown before frying…
Funny they are called Belgium fries actually
2023 anyone?
fries were a little to dark looked a little over cooked
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?
Bbbbbbbbb
Aw the time Joshua looked like a baby 👶🏻
In my country there is a thick kind of fries and we call it belgium fries eaten with mayo
frogbros… it's so over…
watching all these kitchen DEVICES it seems like italy never had a food before. Precision, technology , for potato ?????????? realy ?