TLDR;
This video provides a detailed recipe for achieving perfectly crispy and fluffy air-fried french fries using frozen fries, drawing inspiration from Heston Blumenthal's Triple-Cooked Chips technique. It covers the science behind crispiness, the advantages of using an air fryer over a convection oven, and the importance of proper seasoning and fat content. The recipe involves soaking, shaking, microwaving, and air frying the fries, with specific instructions for different cuts.
- Achieve shatteringly crisp and fluffy fries using frozen fries.
- Utilizes techniques inspired by Heston Blumenthal's Triple-Cooked Chips.
- Air fryers offer advantages over convection ovens due to their air circulation method.
- Proper seasoning and fat content are crucial for taste and texture.
Introduction [0:00]
The video introduces a recipe for air-fried french fries that mimic the quality of deep-fried fries. The method involves a series of steps, including soaking, shaking, microwaving, and air frying frozen fries. The result is a fry that is shatteringly crisp on the outside and light and fluffy on the inside.
Why Air Fry? [0:31]
The recipe incorporates techniques from Heston Blumenthal's Triple-Cooked Chips, using frozen fries for their consistent water and sugar content, which leads to better results than fresh-cut potatoes. The video highlights a unique trick that uses the science of brittle failure to maximize crispness. Air fryers are preferred over convection ovens because they circulate air differently, sucking rather than blowing, which more closely replicates the cooking process of a deep fryer. The presenter, a chef, expresses initial skepticism towards air fryers but acknowledges their appeal, particularly for tasks like reverse searing steaks. The Predictive Thermometer from Combustion Inc. is introduced as a tool for perfectly cooking steak to accompany the fries, ensuring food safety and desired doneness.
The Science of Crispiness [2:55]
The video explains the science behind what makes food sound crispy. Our brains determine crispiness based on the frequency spectrum of sound waves produced when we bite into food. Crispiness comes from numerous small cracks forming and shattering the food, unlike the larger cracks that create a crunchy sound. To achieve this, frozen fries are soaked in warm water for about a minute to thaw the surface, which is then roughened up to create defects and weak spots that will shatter when cooked. It's crucial that the core of the fries remains frozen during this process.
Preparing the Fries [3:56]
The fries, now with a roughened surface, are microwaved to achieve a light and fluffy interior and a crispy, delicate crust. This step is inspired by The Fat Duck's Triple-Cooked Chips, where potatoes are blanched close to the point of falling apart. The microwave steams the potatoes in their own moisture, causing the potato cells to come undone, resulting in a fluffy interior. Skipping this step and simply cooking the fries for longer in an air fryer or oven leads to a hard, crunchy exterior and a hollow interior.
Air Frying Process [5:47]
The prepared fries are then air-fried until they develop a golden and crispy crust, ensuring not to overload the air fryer with more than one pound of fries per batch. The video explains how air fryers work: a centrifugal fan sucks air past the heating elements, heating and drying the air, which is then pushed down the sides of the air fryer and up through the fries. This process dries the crust, similar to how steam bubbles circulate oil in a deep fryer. Air fryers are more effective than convection ovens because they don't fight the natural tendency of steam and hot air to rise, preventing stagnant pockets of humid air. Shaking the fries during cooking helps them crisp evenly.
Finishing Touches [7:52]
While the fries finish cooking, the steak is seared. Once the fries are done, they are seasoned with salt and anointed with a generous amount of flavorful fat. The addition of oil is essential because it waterproofs the crust, keeping the fries crispy for longer, and enhances the flavor. French fries naturally absorb a significant amount of oil when deep-fried, which contributes to their taste. The final product is described as golden brown fries covered in crispy shards, resembling flavorful potato chips.
Final Thoughts and Cooking Instructions [9:26]
The video concludes by emphasizing the satisfying texture of the air-fried fries, which shatter to reveal a light and fluffy interior. The fries continue to crisp as they cool. The presenter shares recommended cooking instructions for different cuts of frozen fries.