(chews)
(laughs) Do you hear
that, do you hear that!
That's a damn good french fry.
(upbeat music)
Hello everyone welcome to
you can do this and today
we're gonna master the french fry game.
We're gonna cook french
fries in potato starch.
Why, we're gonna add a little
extra starch on the outside
which is gonna get it nice and crispy.
We're also gonna cook it in
a brine first before we fry
because what we're gonna do is
we're gonna get salt
inside the french fry.
Why do we wanna get salt
inside the french fry?
Because as you know
salt draws out moisture,
so when you throw salt on
french fries you, even though
you should if you're
cooking in the regular way.
If you throw salt on
french fries, it's gonna
start drawing out the moisture and
the crispiness is not gonna last.
So, if we're putting salt on the inside,
we won't have to season on the outside
and the starch, you're
gonna add an extra layer
of crispity, crackley goodness.
We're gonna make a mixture right now that
we're gonna boil the french fries in.
All you need is three cups of water,
first you can do about a cup and I have
right here 60 grams of potato starch.
You can use corn starch too, but
potato starch, French fries
just seem to make sense.
We're just gonna hydrate
this and kinda make a slurry,
also have two tablespoons of salt.
That's gonna seem really salty
but aggressively salty fries.
We're gonna bag these,
we're just gonna boil them.
And the great thing about boiling water,
it naturally regulates itself,
it's never gonna get above
212 degrees Fahrenheit
and you are just gonna
pour this in the bag.
I'm gonna use the displacement technique,
where you just gotta boil the
water, you're gonna submerge
it, this is just gonna push out the air.
Since it's gonna be at 212
degrees get bags that are
tempered that can handle
that sort of temperature.
We're gonna drop it in there, we're
gonna leave it for 20 minutes.
It's been 20 minutes, we'll pull this out,
that was a little hot, I
don't recommend doing that.
You see it's like a sludge in there so I'm
gonna try to drain these
out as best as possible.
And then we're gonna pull them out
and let them drain a
little bit on the rack.
So all these are out now,
there is a little bit of
see this, jelly stuff on the outside.
That's fine, that's the starch, it's gonna
provide that extra bit of crispiness.
The water that was in there is burn off,
now the water in that is gonna burn off.
So, when you go into the fryer,
don't overload your fryer
because there's a little
bit of residual moisture in
here, remember it was boiling.
You are gonna let these
dry as much as possible
but that gel's really not gonna go away.
So, you're gonna take these then
you're gonna jam them in the fridge.
You wanna drop that temperature
because if something's
warm, it keeps cooking.
Back to the fridge.
We're gonna cook all of them but
I wanna cook one for you real fast.
And we're gonna drop it in the fryer.
I'm frying it at 385 degrees, that's high.
'Cause all I wanna do is
crisp the outside as fast as
possible, I don't wanna cook the
interiors anymore, it's already done.
Brine's already on the inside so
we're not gonna salt them afterwards.
'Cause as soon as you salt a fry
it starts dying, so
essentially we're creating
a faux batter on a pre-seasoned fry.
Simple, you only can
cook one fry at a time.
So, to get a serving
you'll need three days.
I'm kidding with you.
So, I know people are like
very into the thrice fry
but to really do that effectively
you need an industrial
fryer, something that has a recovery time
and can maintain temperature by
pumping tons of gas heat under it.
If you're frying at
home as soon as you dump
that first thing of fries in
that temperature is gonna drop.
There's a big pickup to get
back to where you need to get.
Like if you're serving
fries for a bunch of people,
like you can't wait for that uptake.
Not discounting thrice fry,
double fry, that's all great
but in the reality of the situation that
method works best when you
have an industrial fryer.
(upbeat music)
Now take a look at this french
fry, see those ridges on
there, that's where that
gelatiness stuff used to be.
So, that is actually, like, how could that
not be extra crispy when you
have all these ridges happening
and your interior is perfectly soft?
And there, ladies and gents, the most bang
for your buck, for the crispiest fries.
If you wanna see how to up your game
with a couple extra steps, click here.
Today, we're gonna put tomato
soup inside of a dumpling
wrapper made of cheese and then fry it.
So, you're gonna have
that grilled cheese tomato
(upbeat music)
thing happening.
