Popular Science
The Perfect French Fry, According to Science (ft. Jet Tila)
There’s nothing quite like a perfect french fry. It’s that magic combination: crispy on the outside, pillowy on the inside, and just the right amount of seasoning. What happens during the cooking process that turns the humble potato into a tasty treat? Celebrity chef Jet Tila and food scientist Dr. Arielle Johnson break down the…
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Ryan Perry
June 6, 2019 at 6:48 pm
This is my favorite kind of science.
Norwall Music
June 6, 2019 at 7:13 pm
fantastic video fam
jlederman2
June 6, 2019 at 7:27 pm
10/10 would eat all of the fries!
Karl Stone
June 6, 2019 at 8:50 pm
I have two questions:
1. what type of potatoes do you recommend? (I use maris pipers for chips!)
2. do you leave the fries to cool between the first and second frying?
Popular Science
June 6, 2019 at 9:12 pm
Hi Karl!
1. Russet potatoes
2. You’ll want to fry in small batches to make sure the fries cook all the way through. When the fries are done, you can transfer them to a sheet with a rack and allow them to drain/cool. When you’re ready to eat, heat the oil to 365.
Karl Stone
June 6, 2019 at 9:26 pm
@Popular Science That’s great. Thank you. I’ve been varying the parameters for a while now – and there are several. Type of potato, type of oil, the size the fry is cut, the temperature of the oil, how long, and how many times to cook them. Cooking good fries (chips in England) is not as simple as it seems. Thanks again.
Diory N
June 7, 2019 at 12:00 am
But i want my fries only medium rare.
crowemojo
June 7, 2019 at 12:52 pm
A video about fries that boasts both science and perfection should at least discuss what oil to use (you will get a different result from using tallow vs peanut oil).
Popular Science
June 9, 2019 at 2:53 pm
Recipe is in the video description ?
Popular Science
June 9, 2019 at 2:53 pm
Recipe is in the video description 😋
C J
June 7, 2019 at 1:12 pm
So science burn fries for crispy outside
Jesse Jacobs
June 7, 2019 at 3:40 pm
SCIENCE CAN NOT DEFINE PERFECTION
PERFECTION IS SUBJECTIVE AND CAN NOT BE DEFINED OBJECTIVELY
Craig Smith
June 9, 2019 at 2:12 pm
@Jesse Jacobs You are this exercised over a description of a prepared potato? You must be a great deal of fun at parties. If these people call these fries ‘perfect,’ who are you to disagree with them? Have you described a perfect potato? Were you there? Come, these fries were perfect. I get it, you didn’t get any of them. Let it go. Perfect.
Jesse Jacobs
June 9, 2019 at 6:13 pm
@Craig Smith my issue is with people incorrectly claiming science does what it doesn’t do. I’m a fucking riot at parties
Craig Smith
June 9, 2019 at 9:31 pm
@Jesse Jacobs_my issue is with people incorrectly claiming science does what it doesn’t do_
No, your ‘issue’ is that you don’t understand ‘science.’ ‘Science’ doesn’t exist. ‘Sciences’ do. the science of biology does, the science of chemistry does, the science of physics does. ‘Science’ is not a thing, it’s a method that we use to investigate and analyze the physical world. Here, the chefs in the video are using the ‘scientific method’ plus the engineering method of testing (there isn’t a great deal of difference between a science like, say, physics, and engineering) to produce what they have defined as the perfect fried potato. the ‘science’ is not part of your ‘problem,’ your ‘problem’ is that you are an immature little crank who’s going to shout about a distracting definition that has nothing to do with potatoes, which is what this video is about (you seem not to have noticed that). Grow up.
_I’m a fucking riot at parties_
I can believe that. You certainly are one here, for your adjective is precise.
Jesse Jacobs
June 10, 2019 at 7:19 pm
@Craig Smith lol now who’s dwelling
Craig Smith
June 10, 2019 at 8:25 pm
@Jesse Jacobs _lol now who’s dwelling_
Not much of a reply. Nothing at all of a thought. Such a riot. >yawn<
Minecraft Nigga
June 14, 2019 at 11:41 pm
Who hurt you?
EnemyViolent Gaming
June 19, 2019 at 6:02 am
you’re a pedant
Max Steel
June 11, 2019 at 11:44 pm
*”RUSSET” Potatoes are long, which is why fast food chains love them, but they’re ESPECIALLY prone to BLIGHT, which is why farmers DRENCH THEM IN HERBICIDES/PESTICIDES. If you want to eat potatoes, make french fries, use another potato there are thousands of species.*
Matthew Weitz
June 17, 2019 at 5:26 pm
Wow… spitting image of Alton Brown’s recipe
legionaireb
August 1, 2019 at 3:50 am
Here from Alton Brown’s Twitter.
Can you prepare the recipe up until after the first fry and then freeze the fries to be used at a later date, and if so, how would you alter the second fry to cook from frozen?
WTH!
August 5, 2019 at 8:12 am
The Perfect French Fry is no french fry
they all overweighted