Good quality floury/ starchy potatoes, beef fat and double frying method will yields the best results.
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31 Comments
Healthier beef fat. I thought that was the opposite. But yes it does make food crunchy and doesn't taste beefy. I used to make my cooking fat but now vegetable oil as it meant to be better for you
You should see Hester Blumenthal for chips. Yours sound quicker and easier. Hester takes a whole day or more just to get some fries but they are meant to heaven
Never used beef tallow, but I got great results with duck fat.
Is there link to this potato cutter?
Mon péché mignon❣
I have been watching this channel a long time and have learned so much. I have made frites with this technique for years. Whenever I would make them for my French friends they would insist I let the fries second fry until they were almost a deep mahogany color. Stephan’s fries look, to me, way underdone. Is there a regional difference in how dark and crispy people enjoy their frites? I would be fascinated to know Stephan’s take on doneness of frites!
They look amazing.
Animal fats are mostly dangerous!!!
Peanut oil is a good alternative
So instructive. Love!
What variety of potatoes are best for fries?
Back to my beloved france next week. Hello great food
I triple cooked my full size chips for my french habitants. They loved them
I used to blanche in water at 100 for 5 mins, then 130 in fat for 5 mins then 180 until crisp
Imma go with the Belgium duck fat fries 😉
My go to Youtube channel… Appreciate everything you do. Helped me become a much better home cook. Make your fish recipes weekly and now gonna test these fries out! Cook on!
thanks
Pommes frites, surely..?
That was fine until the end 😛 "French Fries", Stephane?? Belgian Fries, Stephane, Belgian Fries!!! Didjeu!!! 🤣🤣🤣🤣🤣🤣🤣🤣 Always love your videos 😊
Pretty sure McD uses beef tallow? 🎉❤
7:49
Hahah never a truer word were spoken
One thing missing in your videos is the spelling of the French terms, which you could print on the screen. Also you can fix the lousy spelling in the transcript (which is typed phonetically, not correctly)
Very good instruction. Thank you for that. Just one observation, I have made: Put the salt on the fres immidiatly after taking them out of the second bath. So the salt sticks better to the fries.
I wonder after how many times frying you should change the fat ..?
pomme frittes
I have found, and quite by accident, when one time I peeled and cut some potatoes for home fries only to be pulled away from the kitchen because of an emergency. I had no choice but to store the fries in cold water in the refrigerator until the next day. When I dried them and double fried them the next day they were fantastic! Now I do this all the time.
For bistro fries what cutter and what electric fryer did you use?
Where can I buy the potato slicer?
The best fries I've ever had was in Grunewald Switzerland in 70s, they ( my ex's aunt) used horse tallow..
however in Dumfriesshire Scotland there was a chippy in Moffat that used Horse Tallow ..back in 60s and 70s they were famous.. worked as a butcher and we supplied many chip shops with Beef Tallow, away before oils..
After making this recipe, how should I store the beef tallow? And will it still be safe to use months later? I wouldn't make fries every week and this much beef tallow would cost me €20-30. I do always cook with tallow instead of vegetable oils, so I really enjoy this recipe 😃
Lard, tallow, clarified butter all will give amazing tastes. Peanut oil is pretty good too but kinda a weird combo potato n peanut