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I blanch my fries in really salty water for 5 minutes. Take them out and put them on a rack with paper towels to dry. Once they are completely dry, I will either fry them in 350 oil or put them in a ziplock bag to cook later. The turn out crisp on the outside and soft on the inside with a nice salty flavor already. You can also add more salt for those chasing a heart attack. A little different road but we both get to some good French fries! Now I want to go make some!
Nowadays, fast food restaurants use frozen fries out of a bag. In 1970, the restaurant that I worked at made their fries starting with whole potatoes. After they were de-skinned and sliced, they were blanched in hot oil in wire baskets for a few minutes. Then, the baskets were hung on rolling, stainless steel racks so that the fries could drain and cool. Covered in plastic wrap, they would stay good for quite awhile — until they were needed for the final frying. It was a labor intensive process, but the fries were much better tasting than today's.
i have a fry cutter i got for like a dollar .50 cents at a cheap place. had it for a very long time now. at least 7 years and i cook fries at least twice a month
This was made in the 1970's, when ketchup on fries was new, and Chef John would actually discourage people from cooking from home and encourage dangerous things like playing with hot oil.
What a fries 101 video!! I tried this so good and so crispy, big thank!! I also made this fries in CHINESE way, if someone want a super crispy fries but not too much oil welcome to check it out!
Even better … cut the fries and rinse in cold water. Nuke them for 1:30 minutes, toss gently, then nuke them for another 1:30 minutes. Toss gently and let cool. 30 minutes before your meal, heat oil in a pan to 350 degrees. Throw in the fries and toss them until they look golden brown! Perfect!
To dry quickly, use a salad spinner. Just don't overload it. 3 handfuls max. Not only will you not wreck the spinner, you won't be spraying water on the fries.
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Check out the recipe: https://www.allrecipes.com/Recipe/219634/Chef-Johns-French-Fries/
11 YEARS AGO????
V delicious
My Knowallogist Mother In Law said my fries (ur way) were the best she'd ever had. Now thats incredible.
So whats so bad about a deep fryer?
I blanch my fries in really salty water for 5 minutes. Take them out and put them on a rack with paper towels to dry. Once they are completely dry, I will either fry them in 350 oil or put them in a ziplock bag to cook later. The turn out crisp on the outside and soft on the inside with a nice salty flavor already. You can also add more salt for those chasing a heart attack. A little different road but we both get to some good French fries! Now I want to go make some!
That song is Goodmans theme sml
Nowadays, fast food restaurants use frozen fries out of a bag. In 1970, the restaurant that I worked at made their fries starting with whole potatoes. After they were de-skinned and sliced, they were blanched in hot oil in wire baskets for a few minutes. Then, the baskets were hung on rolling, stainless steel racks so that the fries could drain and cool. Covered in plastic wrap, they would stay good for quite awhile — until they were needed for the final frying. It was a labor intensive process, but the fries were much better tasting than today's.
12 years….It's years…danm me and chef john
i have a fry cutter i got for like a dollar .50 cents at a cheap place. had it for a very long time now. at least 7 years and i cook fries at least twice a month
Im hungry now😮
We did this tonight with our fish and chips. It’s a lot of time and work for a family of five. But my family love, love, loved them!
Ketchup with fries; one of my signature pairings!
Huh, he has been around ever since 2009.
dude these are COOL!
My new idea make spicy cheese fries
Nothing like chips n sauce ! Cheers mate
This was made in the 1970's, when ketchup on fries was new, and Chef John would actually discourage people from cooking from home and encourage dangerous things like playing with hot oil.
The best ..
👌
Good
Like
What a fries 101 video!! I tried this so good and so crispy, big thank!! I also made this fries in CHINESE way, if someone want a super crispy fries but not too much oil welcome to check it out!
Good☺️👍👍
another great video
Delicious🤩
It is very interested 🙏
Nice
Ok
Those look like shit lol
Coconut oil makes a much lighter french fry.
awesome.
I love real deal fries too
About how long do you cook them the first time does anyone know?
After you dry them, dust them with flour for more crispness.
these are burned
Even better … cut the fries and rinse in cold water. Nuke them for 1:30 minutes, toss gently, then nuke them for another 1:30 minutes. Toss gently and let cool. 30 minutes before your meal, heat oil in a pan to 350 degrees. Throw in the fries and toss them until they look golden brown! Perfect!
Peel the potatoes first.
Don't chew in my ear.
Brill! yumyumyum I once saw some crazy UK chef do this three times – fry/freeze, fry/freeze, fry/drain – but who got the patients, innit ??
To dry quickly, use a salad spinner. Just don't overload it. 3 handfuls max. Not only will you not wreck the spinner, you won't be spraying water on the fries.
Melt cheese and bacon. Pour it on top. With ranch.