The secret to perfect French fries and the science behind it
French fries are just potatoes, oil and salt. But it is more about the technique.
Perfect fries are about removing starch and building structure before frying. Restaurants do this in multiple steps — and today I show you the full method, including one optional food-science trick I like to use. I learned the method from Dave Arnold @cookingissues The result is crispy outside, fluffy inside, fries that stay crunchy longer.
Recipe 1. Cut potatoes into fries.Soak in cold water to remove excess starch and sugars — otherwise they would burn fast. Optional – food science step:Add 10 drops of pectinase enzyme per liter water and soak for about 2 hours.This helps break down pectin in the cell walls on surface and gives even more crunch. You can skip this step and just wash the fries.
2. Boil the fries in water with 3% salt for 14 minutes.
The secret to perfect French fries and the science behind it
French fries are just potatoes, oil and salt. But it is more about the technique.
Perfect fries are about removing starch and building structure before frying. Restaurants do this in multiple steps — and today I show you the full method, including one optional food-science trick I like to use. I learned the method from Dave Arnold @cookingissues The result is crispy outside, fluffy inside, fries that stay crunchy longer.
Recipe 1. Cut potatoes into fries.Soak in cold water to remove excess starch and sugars — otherwise they would burn fast. Optional – food science step:Add 10 drops of pectinase enzyme per liter water and soak for about 2 hours.This helps break down pectin in the cell walls on surface and gives even more crunch. You can skip this step and just wash the fries.
2. Boil the fries in water with 3% salt for 14 minutes. Sounds a lot! But this is the sweet spot! They should be soft but not falling apart. This step builds the creamy interior.
3. Remove the moisture. I used a hair dryer to remove surface water fast, you can let them dry as they are. Moisture is the enemy of crunch.
4. First fry —Deep fry at 180 degrees for about 3 minutes. Fries should stay pale / blonde, not brown. Mine are a bit to brown, I blame it to my filming process which takes time. Let them cool completely.
5. Second fry. Fry again at 140 degrees temperature until golden and crispy.
Short formula: Perfect fries =Soak → boil → dry → deep fry → cool →deep fry again Not simple process. But the texture… 🔥
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The secret to perfect French fries and the science behind it
French fries are just potatoes, oil and salt. But it is more about the technique.
Perfect fries are about removing starch and building structure before frying. Restaurants do this in multiple steps — and today I show you the full method, including one optional food-science trick I like to use. I learned the method from Dave Arnold @cookingissues
The result is crispy outside, fluffy inside, fries that stay crunchy longer.
Recipe
1. Cut potatoes into fries.Soak in cold water to remove excess starch and sugars — otherwise they would burn fast.
Optional – food science step:Add 10 drops of pectinase enzyme per liter water and soak for about 2 hours.This helps break down pectin in the cell walls on surface and gives even more crunch. You can skip this step and just wash the fries.
2. Boil the fries in water with 3% salt for 14 minutes.
The secret to perfect French fries and the science behind it
French fries are just potatoes, oil and salt. But it is more about the technique.
Perfect fries are about removing starch and building structure before frying. Restaurants do this in multiple steps — and today I show you the full method, including one optional food-science trick I like to use. I learned the method from Dave Arnold @cookingissues
The result is crispy outside, fluffy inside, fries that stay crunchy longer.
Recipe
1. Cut potatoes into fries.Soak in cold water to remove excess starch and sugars — otherwise they would burn fast.
Optional – food science step:Add 10 drops of pectinase enzyme per liter water and soak for about 2 hours.This helps break down pectin in the cell walls on surface and gives even more crunch. You can skip this step and just wash the fries.
2. Boil the fries in water with 3% salt for 14 minutes. Sounds a lot! But this is the sweet spot! They should be soft but not falling apart. This step builds the creamy interior.
3. Remove the moisture. I used a hair dryer to remove surface water fast, you can let them dry as they are.
Moisture is the enemy of crunch.
4. First fry —Deep fry at 180 degrees for about 3 minutes.
Fries should stay pale / blonde, not brown. Mine are a bit to brown, I blame it to my filming process which takes time.
Let them cool completely.
5. Second fry. Fry again at 140 degrees temperature until golden and crispy.
Short formula:
Perfect fries =Soak → boil → dry → deep fry → cool →deep fry again
Not simple process.
But the texture… 🔥
OMG, SO THIS VID REALLY IS ABOUT FRENCH FRIES!?
Just be popular already damnit
YES! From now on whenever I crunch on my own fries, I'll imagine you and the tasting committee nodding approvingly.
How do you not have like a million subs 😭
I can already tell you're gonna be popular soon
Im sure that its not about the french fries
How are you not famous
I love my french fries soggy tho