4 Levels of French Fries: Amateur to Food Scientist | Epicurious

Loading...
  • Published on: 08 October 2019
  • We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of french fries. And then we brought in a food scientist to review their work. Which fries were the best?

    Check out the recipe on the ICE blog: https://www.ice.edu/blog/palak-patel-french-fries

    Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub

    ABOUT EPICURIOUS
    Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

    4 Levels of French Fries: Amateur to Food Scientist | Epicurious
  • Runtime : 13:9
  • 4 levels french fries amateur chef food scientist fries french fries recipe 4 levels of french fries make french fries making french fries how to make french fries cheese fries crinkle cut fries shoestring fries homemade french fries homemade fries hand cut fries hand cut french fries 4 levels epicurious perfect french fries gourmet french fries pommes frites fancy french fries french fry comparison french fry test french fries test epicurious

COMMENTS: 40

  • Cheezus Christ
    Cheezus Christ   23 minuts ago

    1:59Imagine being a level 3 chef and not know the difference between cabbage and lettuce 😂🤦‍♂️

  • lin juan
    lin juan   30 minuts ago

    I'm surprised that none of them cut their fingers off.

  • Diogo Meireles
    Diogo Meireles   43 minuts ago

    the starch makes them crispy outside and soft inside.

  • camendiv
    camendiv   1 hours ago

    The only use for sour cream is to bake a cake. You would think I would like it, being a Mexican who eats a lot of home cooked Mexican food, but sour cream ruins everything you put it on.

  • Stephanie Gould
    Stephanie Gould   2 hours ago

    Theory about the “food scientist.” #1. The other woman’s name was shown when she started her explanations. It said she is a professor of food science at Drexel University. Therefore, she probably didn’t have anymore time due to either a teaching or research schedule. #2. The current “food scientist” is more than likely an actor. She’s clearly reading from a teleprompter, and there is no introduction graphic with her name and official title. Plus, she’s younger, maybe to make the show appealing to a younger demographic.

  • Reeb
    Reeb   2 hours ago

    Dam! Takes like a week to cook some fries! I'll just go to McD's I buy some there. 15 minutes vs. 5 or so days...... ......yeah

  • A Person
    A Person   3 hours ago

    The level 3 chef looks like a Kardashian ngl

  • 7 6
    7 6   3 hours ago

    Fries that take a week to make - I’m out.

  • Jeann S.
    Jeann S.   3 hours ago

    I just throw my fries in a potato slicer and then into the air fryer with salt it has a fry setting which takes 20 muinites but because it's big enough I can also throw a chicken breast in there and it takes the same amount of time so boom dinner in 20 with little to no effort

  • Jane Luooo
    Jane Luooo   5 hours ago

    level 1: This method may take a little longerlevel 3: Be back in a week

  • Imru I
    Imru I   6 hours ago

    ❤️❤️👍👍😊😊😎

  • net alliv
    net alliv   7 hours ago

    when i fermented the potato should i put in fridge?

  • Bio Kimistry
    Bio Kimistry   8 hours ago

    Somebody please pair up that level 3 chef with Brad on it's alive!

  • Morgan Jarvis
    Morgan Jarvis   9 hours ago

    The level 3 chef got red potatoes used a sliced and left the skin on surprised Pikachu emoji

  • Go SportyGirl
    Go SportyGirl   9 hours ago

    peeling and cutting potatoes ?!?! i just fry frozen fries and be find with that 🤷🏽‍♀️

  • john lock
    john lock   10 hours ago

    Does not understand the definition of osmosis. Osmosis is about movement of water through a semi-permeable membrane from a high to low water potential area (i.e. from less salt to more salty). Why people throw scientific terms and not understand them.

  • GunplaGoyBoy
    GunplaGoyBoy   10 hours ago

    Why level 2 have the attitude of a level 1?

  • LORD PEWDIEPIE
    LORD PEWDIEPIE   10 hours ago

    I think the level 3 is my favorite for the first time usually I like level 2 the most

  • Morlanwen
    Morlanwen   10 hours ago

    Pff, la level 3 qui prend de la charlotte pour faire des frites? De la bintje cocotte, ou la russet, mais pas de la charlotte!!! Mais quelle horreur :/ peu importe le niveau du cuistot, tout à l'air immonde :/ (heureusement qu'il y a le level 4 ^^)

  • danboom101
    danboom101   10 hours ago

    This level 3 was eh. First she doesn't know what diffusion is and calls it osmosis, which is amazingly funny by the way. Then she makes an apple sauce for fries. And her fries take 5 days to ferment, which for a quick snack is ridiculous. Idk who wants tangy fries, but most people eat fries because they are sweet and salty. Not fermented and tangy. Plus the ketchup queen Emily wasn't in this one? At least the level 1 and 2 chiefs this time seemed solid, but boy was level 3 a mess, sounds like 10 years isn't enough.

  • Zlatan Omeragic
    Zlatan Omeragic   11 hours ago

    The pro said Apple sauce. I turned off the video. Can you please bring back serious pros, not scumbags?

  • Happy Me
    Happy Me   11 hours ago

    Chef existsComments: emilyyyyyy

  • 16 19
    16 19   11 hours ago

    Going for the level 3'sI'm so excited to try my french fries next year!

  • tanialupin
    tanialupin   11 hours ago

    Quick note, osmosis is molecules of a solvent (water in this case), not of a solute (salt in this case), passing through a semipermeable membrane from a less concentrated solution into a more concentrated one. So, in this example, it would be water going from more salty to less salty solution, not salt going from more salty to less salty solution. The latter is diffusion, not osmosis. It's a common misunderstanding of the phenomenon.

  • Maria s
    Maria s   12 hours ago

    It all gets jumbled up!! Show one level cooking at a time

  • riproar11
    riproar11   12 hours ago

    I've made fries a few times complete with the soaking in a water/vinegar brine. Fries should never be thicker than McD's size and only chef 3 got that right. And fries shouldn't be covered with anything, especially nasty nacho cheese. Serve them with a good quality ketchup or aioli and that's it.

  • Wilbury
    Wilbury   12 hours ago

    Chef Level -1 : Orders a chipper

  • Shantel Jiménez
    Shantel Jiménez   12 hours ago

    Crinkle cut fries are the worst type of fries. Can’t change my mind 😤

  • Sara Félx
    Sara Félx   12 hours ago

    Im sorry girl but salt doesn't enter the potatoe by osmosis, its by diffusion

  • Jot Grewal
    Jot Grewal   12 hours ago

    Talk about over complicating making fries

  • Zingo Vlogs
    Zingo Vlogs   13 hours ago

    Nobody:Level 2 chef: you know they’re ready when they get a nice golden brown texture

  • ss ss
    ss ss   13 hours ago

    Lvl 3 chef looks so hot to me!!