Homemade Truffle Fries: Gourmet Flavor in Every Bite!

Craving something decadent and delicious? Join us as we make the ultimate plant-based truffle fries! We’ll show you how to turn ordinary potatoes into a gourmet treat with the rich, earthy flavor of truffle oil. Perfect as a snack or a side dish, these truffle fries are sure to impress. Watch now for step-by-step instructions, tips on achieving the perfect crispiness, and ideas for delectable, vegan-friendly dipping sauces. Don’t forget to like, comment, and subscribe for more tasty plant-based recipes!
This video is NOT sponsored. Some product links are affiliate links which means if you buy something we’ll receive a small commission.

RECIPE TIME STAMPS
00:00 Introduction
01:00 The Importance of Smoke Points
01:36 Choosing The Right Cooking Oils
04:00 Two Oils You Should Never Use
06:39 The Recipe
14:33 Discarding Oil https://tinyurl.com/5jcmhuku
15:21 Gorgonzola Truffle Oil Sauce
16:50 Plate Presentation Final

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all right well welcome back to pes’s kitchen so glad that you guys are back and ready for another recipe today we are going to make another restaurant quality recipe using basic basic ingredients such as potatoes a special cheese blend and a very very special but expensive oil also known as black truffle oil okay black or white truffle oil will be just fine can be a combin ation of infusion okay so what I want to talk to you about today first is I want to cover some important information you should know about heating oil before we get started it’s important that you you have this information because it will help you in the kitchen it’ll also help you understand when you’re going to the grocery store which types of oils you’re going to want okay now every oil has what they call is a smoke point okay the smoke point of a cooking oil refers to the temperature at which the oil begins to break down and produce a visible smoke when an oil is heated Beyond its smoke point it not only imparts a burnt flavor to the food but it also releases what we call harmful compounds into the air and your food and that’s how people can get sick and develop different types of diseases okay so it’s important that when you’re choosing your oil or you’re standing among the multiple different types of Selections in the grocery store you know which oil to buy for which application does that make sense if it does hit the like button because I’m providing you great information here so for instance frying and Searing requires oil with high smoke points to prevent them from burning and breaking down too quickly on the other hand oil with lower smoke points are more suitable for gentle cooking methods like sautéing or salad dressings or sometimes just pouring it over top of vegetables that are already been cooked as a finishing oil okay so I’m going to start off with the list of oils and their smoke points and I really want you to check this out in the description I’ll have a breakdown of that information that way you guys can always come back and reference to it in the future we’re going to start from highest to lowest highest smoke points to lowest smoke points and then I’m going to talk about two very specific oils that you should never ever really use in cooking and I’ll tell you why in a second let’s start with avocado oil it has 520° fah smoke point which means it can get high heat without breaking down so 520° F or 271 de Celsius depending where you are in the country coconut oil as long as it’s refined has a smoke point of 450° f or 232° C peanut oil 450° F or 232° C soybean oil 450° F or 232° C okay those are going to be your best oils for applications that we’re going to go through like today okay sunflower oil 450° fah or 227° fah grape seed oil 420° F or 216° C canola oil 450° fhe or 204° C sesame seed oil as long as it’s unrefined 350° F or 177° c now the two types of oils you should never ever use is extra virgin or refined olive oil and the reason for that is because they are expensive presses okay the way oil Works they take the olives off the tree or the branches okay and then they press it and the first press is usually the best press okay and then they continue to press it and press it and you get different levels of different flavor profiles on different olive oils the more expensive olive oils are most likely going to be yielded from the first breast the least expensive olive oils or your olive oil blends are going to be from multiple different presses okay so it’s important that you don’t really use olive oil in frying or cooking but more so as a finishing application pour it over some grilled asparagus put it on top of your salad those are finishing finishing applications make sense the most common oil used for frying is vegetable oil and that’s what we’re going to be using in today’s video often specifically refined soybean oil or canola oil due to their neutral flavors and high smoke points make them suitable for high heat cooking methods like frying or sautéing okay now I’m sure you guys know this and I always say this in all of my content all my educational videos unfortunately we live in a society where Common Sense isn’t so common okay and so I want to make sure you guys understand the of when you’re working with oil especially high smoke point oils that you be very mindful to keep water away from oil okay there’s a reason for it when hot oil comes in contact with the water it instantly and rapidly vaporizes this causes it to turn into steam instantly this can lead to a violent splattering sometimes you see that if you are working around something and your hand comes across the oil and it starts splattering or spitting or in some cases could potentially turn into the worst nightmare of your life which will turn into a violent mini explosion okay and so that’s the one thing you want to make sure you avoid is how much water comes in contact with oil and I will talk about that as we get into the frying process for today’s video this act this reaction can cause severe burns and pose a severe safety risk so I appreciate you taking the time to listen to that information so we’re going to start off with four rusted potatoes okay we’re going to leave the skins on feel free to take the skins off and also save the Skins because you can fry those afterwards and make a skin type potato chip okay but I want the extra crispiness that the skin is going to bring just make sure that you wash your potatoes really well because they do grow in soil okay and you just want to make sure they’re nice and clean real simple okay we have our oil heating the temperature we’re looking for on an oil is 350° F this is going to be your ideal temperature for frying your food we’ll do a quick temperature check here it looks like we might need to increase okay cuz we’re sitting at about 230 so we’ll check that in a minute we’ll come back to that now sharp knife what we’re going to do is we’re just going to slice up our potatoes long ways qu inch thick slices potato usually has a good starch to it and if it slips you can always just go down to smaller flip it around actually get more stability if you haven’t seen the crab cake video I highly recommend you watch that video and then watch this video and make the two together because the flavors go really well hand in hand together okay so this is what we’re looking for now if you plan on making your potatoes later make sure you store these in water because they will oxidize they will turn brown on you if you’re going to go from here to the fryer that’s one thing but if you’re going to if you’re going to store these and not make these right away make sure you put them in a bowl of water water temperature doesn’t vary as long as you’re cutting off the potential for oxidation to occur and we’ll do the same thing we’ll just prep this all up see sometimes that happens we’ll go down to a smaller stack these potatoes are not going to take long to cook three 2 minutes minimum 3 minutes max you want them crispier you can go longer but once you make a fresh potato it’s really really hard to go back to store bought potatoes expecting the same type of quality cuz you’re just not going to get them those are par fried in a factory Factory these are fried right in front of you now I get it not everybody’s comfortable with frying nobody likes to bring in large amounts of oil I’ll show you something we’re going to use towards the end when we’re ready to dispose this oil not a product that I am going to sponsor but a product that I’m passionate enough that I want to share it with my community and let you know that there is an alternative way to discarding your oil in a very safe manner okay just like that so we have our fries perfect that’s what we need now I know you’re probably asking there’s moisture on these fries so can they go in the oil and the answer is yes I’m talking large amounts of water to oil now if you trust the process in which I’m going to show you on how to properly fry your food I promise you you won’t burn yourself a lot of the times when I taught in the classroom students how to cook they always you know skimmed away from this kind of cooking method because they were afraid they were going to get burned or splattered but again coming from One Professional to another I want to explain that if you follow my proper procedures here I promise you you will have a safe cooking experience and you will learn to do something that might have made you feel uncomfortable will now make you feel comfortable okay 350° anything hotter than that going to burn our potato we want to cook these nice and low and slow putting on a really nice crispness on them so we’re sitting at about 300 we’re slowly getting there so it’s going up fast enough for me to say that it’s safe there’s our 350 50 slightly over maybe 1 or 2° now when adding your fries depending on the type of pot you’re using you want depending on the type of pot you are using you want to grab a small amount of your fries and you want to slowly put them into the fryer drop them one by one lower your hand down because if you go high what’s going to happen they’re going to Splatter and that’s how you’re most likely going to burn yourself see the steam it instantly gets vaporized think about that on a scale of like 500 500 times the vaporizing effect you’re seeing currently the oil will rise and that is the steam vaporizing the water on the potato so just add a little bit at a time you have to be very very careful about the type of equipment you’re using in the kitchen cuz a lot of today’s utensils or appliances or you know extra things you have in the kitchen can get water stored up inside of them and that’s where you’re going to run into oil splattering that’s why I purposely carry Straight metal that way there’s no water being hidden in any compartment and it doesn’t accidentally go from my dishwasher to my organizer to here and then causes water and oil to mix okay just going to move these around and we’re going to cook these for about 3 minutes or until they’re golden brown they usually take about two or 3 minutes Meanwhile we’re going to take out a tray and we’re going to line it with towel you can use a paper towel if you wish or even better if you have newspaper lying around newspaper is a great way to absor absorb oil and we’ll put that next to the tray so that when we’re ready we can just go right from here now you can already start to see that they’re starting to Golden up now could you make this recipe with store-bought french fries yes could you fry store-bought french fries yes everything’s a yes I always encourage make it from scratch the reason why we also left the skins on is because I want this to crisp up the skins and provide even more texture but you can see now if we were sitting at 375° 400° these would have instantly burned this is a really good and now you can start to see the bubbles are starting to subside that’s because the moisture is starting to calm down all right so these are looking nice and crispy we’re going to take them right out and we’re going to put them right into our Bowl right next to us tap tap tap add them in you can hear them hit against the metal that’s how crispy they are now the reason I’m putting them right into here directly first before I remove the excess oil it’s because anytime you take anything out of the fry you automatically always want to season it toss it and then we’ll go right onto the tray and we’ll repeat that process until all of the fries are fried up all right so another method if you’re not too comfortable with putting them in with your hand over the oil just put them onto your utensil and then bring them over to the frying oil and slowly drop them in always be safe in the kitchen all right so ideally 2 to 3 minutes depending on your batch side so I’m going to put an Asis on that time clock because if you’re putting a lot into your frying oil you’re going to have a longer fry time and the reason for that is because it’s going to bring down the temperature if you’re putting smaller quantity into that oil and the oil isn’t coming too down into temperature you will be just fine at the 2 to 3 minute Mark so just FYI all right these are done these took a little bit longer probably about 20 minutes to fry up because we did them in a large batch you want them cooked faster do them in smaller batches right out of the fryer into a and then we’re going to season them just so lightly with salt and toss them we’re to set them to the side I want to get rid of this oil how do we do it I’m going to show you real quick how to get rid of this oil it’s a real simple process I’ll put a link in the description and you can find it it is called fry away and it is a plantbase granular that gets added to hot oil and it will then solidify that oil as it cools off so you can just take it and dispose it right into the trash so we want to just move that around this is how simple it is dissolve it in the hot oil obviously be careful cuz you’re messing with really high temperatures here and we’re going to then carefully move this to another part of the counter with the lid on and anytime I store things in my house I always make sure I put a towel on them that indicates that it’s hot so we’ll be right back sauté pan we’re going to bring it up to about a medium high heat temp obviously not too high of heat so medium and we’re going to add in two ingredients cup of gorgona cheese and some black truffle oil that’s it that’s how simple this is going to be and immediately you’re going to be struck with that truffle scent we used to when I worked at the breakers we used to make a seafood club sandwich with lobster and jumbo lump crab meat and we used to put that on a really nice toasted uh hollow bread and then we would make these fries and so I haven’t made these since you know like when I used to be young now I’m old that’s it you’re just going to melt these down and then we’re going to just pour this over the fries and toss them if you want chunks on your fries leave it chunky completely texture based however you want toss these fries and parmesan cheese and some parsley garlic I mean there’s so many different combinations to tossing french fries that’s perfect come over and we’ll add in our fries now comes the tricky part tossing them okay if it doesn’t toss put them in the bowl and then we’ll toss them this way perfect then these are ready to be served immediately so grab a pair of tongs great appetizer great Super Bowl snack served with wings great with anything make a homemade french fry and I promise you it’ll be very very hard for you to go back stack them high give him that wow effect presentation We’ll add in just a little bit of a garnish on top voila ha and that’s it truffle gorgona french fries [Music]