Once vs Twice Fried French Fries

That was very fast. Thanks bro, I am definitely going to try this. 👍🏾

Hey you, ok let me tell you slowly, you were perfect, I mean who could have given that class better? So now if you are not teaching, you are wasting your time! Thank You , Thank You, and Thank You. Bob

Don't have to freeze... Also if you do freeze that is when it is important to not crowd the pan.. also allow some time after removing batch of fries to give the oil a chance to come back up to temp.

Video starts with BeatTheBush intent to @0:21 simplify alot and get the french fries ready quicker. Its disappointing that the video ends @4:11 saying its a little bit more work and took longer. I am sure its worth trying em:)

How is an Asian guy not frying in a wok?

You don't share the secret of receipe

this is just the best tutorial for making fries.

soaking in water 10 minutes and mixing around a little, drying then frying once also makes them pretty crunchy. You probably just aren't frying long enough. at first it sounded like you wanted a quick easy recipe but you take 24 hours to make them

Imma try this method

Very very impressed 😍

bro, do I put them on the freezer? for how long :P?

They look shit lol

Im very impressed, going to try this myself.

when you double fry you are meant to do it at a low heat first, then after 3-4 minutes remove the fries , let them rest about 10min and fry again at a higher temperature, it's a basic concept that work with frying pretty much anything, chicken, potatoes, springrolls,etc ). Easiest way is to chop your fries, rinse the starch, put them in a freezer and double fry. A lot of of videos out there try to make it ore complicated for views and fake new ideas that simply don't work. Oh my fuck go look up a bechamel sauce it gets fucking ridiculous!

Thank you very much for this because I'll be frying them myself now. I did as he said but freezed mine for about 8 hours and they were really crunchy when I fried them. If you don't have a zip lock bag you just keep them in an airtight container... I don't know if it affects the crunch but they were still crunchy. And be careful when frying the second time because it fries faster😊😊😊😊.. I'm really thankful.. God bless you

It seems like freezing it would keep the moisture in, which is ideal because I usually twice fry leftovers and they turn out hollow because they were at room temp. I’m definitely going to try the freezing method next time.

The art of crispy chips has to do with the type of fat you use to cook with as they all have different boiling points. Try using lard to get best results. Veg oil makes the chips a bit soggy and no crisping. I always get crispy chips using once cooked using lard.

11 disliked ! Yay

Plz let me know after peeling the potatoesh frying time period before twice frying ??

I microwave then fry back when i ate Frencheis. Microwaving makes it dry, frying makes it crunchy.


You don't get the soft inside and crunchy outside, though. Its just crunchy all throughout which I very much like!

What you're doing is called blanching and its a commonly used tactic in most midwestern bars and mom n pop shops. It DOES keep them crispy a little longer, but not much longer than it usually would hold its texture.

interesting!!

They want to be a lot more brown than that

I have a food eating fetish and it sounds just like you_.
mike

Why peel them?

Haha you've never made this video today

triple fry? anyone

Good job dude

Use peanut oil

Great informative video. Thank you. New subscriber.

I worked at NY Fries as a teen. The secret is a 3 stage frying process: 1) blanch at low heat for a long time until translucent, set to rest 20 mins min. 2) Cook at medium heat until golden, centre is white and fluffy 3) Fry at high heat for shorter period of time to reheat and crisp. I forget the exact timing and temperature but the process is that.

I made them today exactly as you did in the video. Best fries ever! I can't wait to make them again and again! I've shared your video with others so they can see for themselves how perfect these are! Oh and one more thing, I blanched in oil like you did, then froze them and fried again. Then I did another batch by blanching in oil, cooling for 10 min (no freezing) and frying again. The frozen fries were definitely way better. You could tell a difference in taste and texture. Thank you!!

Very interesting didn't know the process for fast food restaurant fries is to fry them once then put them in the freezer and then serve them to you buy frying them twice. It's genius. Now I know why I couldn't replicate fast food fries at home. Next time I will fry them twice.

Dude just use a 'frituur' seriously!

French fries are poison. I love In N Out fries but try not to order them often.

Belgium is known for its "french fries", 2 times fried, always! normally you do once on 160 degrees C, then secund time 180 degrees C... you let them cool inbetween, but normally no freezing

I am wondering if a airfryer would give you similar results. I stopped making fried foods because of the oil although I just olive or coconut for everything now. Hate to add another kitchen gadget even though I just got one of those Instant Pots for traveling.

Love it!

Just take out the frozen french fries when you need it. Oh it seems so convenient hahaha

Try the air fryer. It is crunchy every time.

I think that the fries fried one time until golden are the best. And I wouldn't want my fries to taste anything like Burger King or MacDonald's as I think their fries are horrible. But well, different people different tastes.

@ 42 seconds he's not speeding up the video, he's just Asian

Double frying is for newbs. You just drink oil, like pro!