You may know how to cook regular fries, but what about Michelin Star quality? This French Fry recipe will have your friends and family begging for more.
#cooking #cookingathome #recipe
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About Detroit 75 Kitchen: Detroit 75 Kitchen is a celebrated sandwich shop run by two brothers, recognized as a Top 100 Restaurant in America and a Top Three U.S. Food Truck.
44 Comments
I'm hooked on your cooking clips. Love the content.
Man you make the most killer food with no-BS real ingredients, this is becoming my favorite YT cooking channel for sure PLEASE keep making these! 🤘
Can you do the same technique with an air fryer?
I gotta come try ya'lls sandwiches!! I live in Indiana. Detroit is really not that far just a few hours
😆 🤣 tyvm
Can you open this restraunt in California please maybe in riverside because that’s close to me. I love how hard you work and how you treat your staff like family. Keep up the good work.
I have four 30-gallon pots filled with russet and yukon gold potato plants…. i will have to try this with them
Great channel. Unique recipes simply done.
The quantities that you put into the pan have nothing to do with the the recipe. xxx The profanity is new and doen't make you the Gordon Ramsay of Dee-troit
A lot of your recipes which I love don't get me wrong but I live in an RV. I do not have tons of refrigerator space. And leaving the potatoes out for 2 hours starts running into a food safety. I hope someday to go to your place the lunch.
Love this guy
I would LOVE the cilantro sauce recipe!!! ❤😊❤
Btw, making these.
WOW, THANKS AGAIN SIR!
Looks good, great recipe.
The Belgians have made "French fries" an art form. Belgian frites are the best. Huge and tasty potatoes made into a great side dish. No ketchup allowed! Try Balsamic vinegar or Thousand Island for a topping.
My girlfriend, a British trained chef, made her 'chips' in a similar way. One thing she did was put a ~teaspoon or so of food grade ascorbic acid into the initial soaking water. The other thing she did was to take a fork and very lightly score each fry so as to ruffen up the surface for the frying process. On a side note, she did the same process for potatoes that would be put into a Sunday roast. It makes a huge difference in making the outside crispy.
This instructional is so well made because of the detail, supported by many excellently produced visuals that are backed up with verbal prepping details. Well done! Thank you and your efforts are appreciated.
the care you put into twice fry fries and ketchup takes alot of effort but how many fries will you make in a batch and does that pose a where do you put them all problem? By the way the first time I had sweet potato fries (Vegas) I fell in love with them,
Here's something easier. Go to the frozen food section at the grocery store, grab some frozen fries, and go home. Simple and cheap. I'm going to be starting up my own YouTube channel soon.
I have NEVER seen that kind of potatoes here in Sweden, fail at step one on this "easy, rewarding" recepie
I can honestly say I have a man-crush on this dude! He is a real help to other cooks
What kind of oil are you frying in????
You make me want to retire and come to work for you. Great boss
Keep it coming man. I’ve cooking more for myself and others for a long time. You have some of the best advice
My guy, I love your videos but you don't have a Michelin Star. No restaurant in that city has ever been recognized by Michelin. How are you going to pretend to know how to cook fries, at home, at that level?
Those do look like some good fries, though.
How fucking lucky am I to live in the same town as this guy? When is Madison Heights opening??
They're called French Fries.
Absolutely love your videos. Especially love how you treat your staff. I need to get there and have some of your bomb ass sammies. Flint Mich here.
What kind of oil were they fried in? Is duck fat worth the extra $?
Didn't even boil them. Michelin Star literally means nothing 😂
I'm glad you didn't put flour or cornstarch on them. I can't stand that
Sea salt is just unnecessarily expensive. It's just regular salt was Trace Amounts of minerals. I think I would probably use pickling salt which is pretty fine already
“It’s all about the details”
Then proceeds to tell us nothing about the kind of potato or oil he uses. 😂
So….i have been doing it this way all my life. I am 49. But then I got an air fryer last year…..and all this is a waste of time. Real talk, if you skin and slice potatoes…and just toss them in olive oil…season them….and put them in the air fryer for 8 min, then turn them…8 more min….they end up just as good….and I think better. No soaking, no boiling…..save yourself the time.
When you spoke about stashing them in the fridge after the 1st frying for future guests, can you freeze instead in vacuum sealed bags?
Thank you!!! 🙌
I love this chef's, I have to leave California and digest his yummy. Chef's is always cooking wonderful foods. Thank you for teasing my palate. ❤
"Woo! Over the fuckin' moon, man!" 😂
So no airfryer?😢 lol
In Germany they cook the fries in Lard. They are so good. try it.
I'm super-glad I found your channel! Also super-glad you're pretty close-by, so a road trip is in order!!!
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A small amount of vinegar in the water will suck the starch right out of those potatoes also But when you heat potatoes let them cool reheat them again it pretty much destroys 80% of the starch anyway…
Omg!!! I want your fries now!!!! Very impressive.
What KIND of potatoes? Kennenbeck? If so, not available to home cooks for the most part. Russets are a close equivalent. What kind of oil are you cooking them in? To blanch fries for the perfect double-fry, use an oil temperature of 325°F (163°C). Blanching involves a lower temperature first fry, ensuring the inside cooks through without browning, creating a soft, fluffy interior before the final crisping fry.
Here's a more detailed breakdown:
1. Initial Oil Temperature:
Set your fryer to 325°F (163°C).
2. Blanching Time:
Fry the potatoes for 5-7 minutes, or until they are tender but not browned. The goal is to cook them through without crisping the exterior.
3. Cooling:
Remove the blanched fries from the oil and let them cool completely, either at room temperature or in the refrigerator.
4. Final Fry:
Increase the oil temperature to 350-375°F (176-190°C) and fry the cooled fries again for a shorter period (2-4 minutes) until they are golden brown and crispy.
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