Also you can order in n out fries at 4 different levels of doneness, I’ve tried them all and even the light-well and well done fries don’t do it for me, they get too crunchy and lose all the creamy interior.
One question… I’ve had many chefs tell me don’t Blanche a potato in water if you’re going to fry it. What do you think the first Blanche adds? I feel I get the same result just by double frying once at 280-300 and the second at 350.
Lmao poor fridge smh 😂 and hmmm? I have never used the vinegar method..I know vinegar makes rice star h release form hands..some sushi chefs use a vinegar spray B4 rolling sushi….I have taken starch out or fries and blanched….cooled down and then high heat fry again…the best! Must have crispy exterior and creamy center 🤤🤤
I love sweet potatoes…I assume you can do the same and eww rosemary salt would go well with sweets too 🥔🥔🥰
While good cooking is always appreciated there is something so off putting about recipes like this… “Want better fries, it will only take 2 1/2 hours, a series of specialized kitchen equipment, 5 gallons of water and you’re good, also only makes one serving…”
If In and Out would use Russet potatoes instead of the sponge potatoes then their fries would taste like something instead of the poor excuse they have now. Just using a better potato makes the difference.
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Also you can order in n out fries at 4 different levels of doneness, I’ve tried them all and even the light-well and well done fries don’t do it for me, they get too crunchy and lose all the creamy interior.
Imagine how long the lines at in and out would be if they made their fries like this 😅
Spinning back kick at the end was the chef’s kiss
Small batches? You ever BEEN to In-n-Out? 🙄 what else do you have, Einstein?!
Nah. Too much time, work, mess, cleanup.
Like in N out has time to do ALL THAT for some damn fries wit that line that doesn’t stop at EVERY location…..😂😂😂
Nope, in n out fries are great if you actually like potatoes just potatoes oil and salt.
After they’re par cooked, if you freeze them,
you can pull them out for use whenever.
Labor intensive prep like this should always be done in LARGE batches. Don’t waste your time doing this for a single serving.
Also, perhaps even more importantly, if you fry them straight out of the freezer, hooolly shit, crispiest fries ever.
BE CAREFUL not to use too much oil though. It WILL bubble up A LOT at first from the moisture after freezing.
2 much work lol
My first fries from In-N-Out were fried to the point that they had the texture of a pork rind yet weren’t visibly burnt.
i agree. i never get the fries because the burger friggin rules for like 6 bucks
All you have to do is order them at In N Out double cooked, i believe its called well medium
in n out fries are the best
One question… I’ve had many chefs tell me don’t Blanche a potato in water if you’re going to fry it. What do you think the first Blanche adds? I feel I get the same result just by double frying once at 280-300 and the second at 350.
I get the number 3 and ask for well-done fries. It's that easy. 🍔🍟🥤😂
In and Out ain't got time for that. They look good!
Lmao poor fridge smh 😂 and hmmm? I have never used the vinegar method..I know vinegar makes rice star h release form hands..some sushi chefs use a vinegar spray B4 rolling sushi….I have taken starch out or fries and blanched….cooled down and then high heat fry again…the best! Must have crispy exterior and creamy center 🤤🤤
I love sweet potatoes…I assume you can do the same and eww rosemary salt would go well with sweets too 🥔🥔🥰
Did you use beef tallow to fry them fries ?
While good cooking is always appreciated there is something so off putting about recipes like this…
“Want better fries, it will only take 2 1/2 hours, a series of specialized kitchen equipment, 5 gallons of water and you’re good, also only makes one serving…”
Yes but that’s a huge amount of work.
Nope. I'm good with In n Out fries.
Too much work for just some fries..
If In and Out would use Russet potatoes instead of the sponge potatoes then their fries would taste like something instead of the poor excuse they have now. Just using a better potato makes the difference.
These fries look burnt. No thx.
Just thinking. You should probably put a lock on the fridge in the yard – if you haven't already.❤
should also fry them in beef tallow with some beef bouillon cubes tossed into it. Also, use more salt than you think you need.
I'll defend In-N-Out wherever I can but… when you don't get Animal Style fries, they suck
In and Out is trash.
You guys he didn't say if you know you know when he mentioned Rosemary salt I don't know what to do.
That’s like going around your butt to touch your Elba to many steps to make somthing simple
I have 8 hours of spare time to make fries, I'm sure everyone does.