Can This Chef Make Frozen Fries Fancy? • Tasty

I am real I'm a pasty producer today I've been challenged to take a common food and make offense for first another announcement we got more March a lot of people were asking for us to make something warmer for winter so we made a Fisher if you want to check out the link in description let's see what we are making fancy today frozen french fries my favorite fast food restaurant eat Shake Shack they use frozen french fries so this is pretty rare for this show I've tried frozen french fries I must say this is not too bad if you're making french fries from scratch you have to cut the potato you have to double fry them this is such a good invention I think shout out to whoever invented this I hope you're rich french fry it's very cultural so it's a little bit difficult to elevate I just want to add something more rich okay I've got a great idea and actually I think this thing it's easy to make a home so I'm very excited to make it fancy guess what I got chives heavy cream butter garlic truffle butter cheese cars and lobster tails from the pantry I got black pepper salt flour chicken stock white wine and brandy double alcohol today let's get started make you fancy first I'm going to need 2 cloves of garlic set aside full tablespoon of truffle butter if you don't have a budget buying truffle butter you just see it's better but this show is make you fancy completely melt this truffle butter in a medium heat butter it's completely melted so I'm going to grate garlic with microplane I'm going to make sauce and I don't want chunk of garlic when you're eating if you don't have micro praying you can just chop the garlic very finely quarter cup flour and just whisk it you want to cook flour two to three minutes otherwise the sauce tastes like flour and you don't want it major wine when you're cooking flour and the butter mixture you also want to constantly whisk it so it doesn't become a lumpy I like using alcohol yes but I never said like drinking alcohol just wanted to be clear on that I made a roux with flour and butter and kind of singing outreach twine and one cup and half chicken stock you have to add little by little otherwise the sauce gonna be seized up you also have to constantly whiskey so I made a bow in this show that I'm going to drive on a highway in 2020 new year just had started I still have the liver mustard all my inspiration for this sauce is kind of like bechamel it's more like a gravy this is a little bit runny a sauce so you will core ingredients nicely 1/2 cup of heavy cream make sure heavy cream is room temperature if you are going to use a cold heavy cream sauce is going to separate so it's same as chicken stock you want to add cream little bit at all salt to taste black pepper when you're making classic bechamel I think instead of using black pepper about cayenne pepper so you don't see like flick about this is gravy so the indicator of if the sauce is ready or now you kind of use spatula and run through this suck up the spoon and if the line is straight nor spreading out it's ready I'm going to set aside and moving to the next step - lobster tails previously frozen and now it's fold cook in a boiler water until the color turns red lobster it's not insect of the seat lobsters lobsters oh really [Music] what so it's kind of like people just made it up lobster it's fancy so lobster it's red I'm going to remove from the pot we are going to cook it later so let this cool for 10 to 15 minutes and I'm going to move on to next step frozen french fry time i heated oil to 375 you don't want to put all at once because it will lower the oil temperature when you're making french fry from scratch what you have to do is you fry the potato with lower temperature first so it cooks through and then you raise the temperature and cook again so it's crunchy takes a lot of time and love if you buy frozen french fries they are precooked so you can bake in oven but I like crispy texture so I'm frying instead of baking fry them to golden-brown when you just put throw the french fry day it's like big bubbles around there so when you're close to get done big bubble gets a little bit smaller and tinier also there is a sound cue when you just put uncooked food it's not only french fry like fried chicken it sounds like heavy rain but when it's ready it sounds like sprinkle of water so it's golden brown I'm taking off french fries from the pot and kind of spread it out so it doesn't get soggy you also want to season with salt when it's still hot so salt kind of get inside of the potato okay so I'm going to fry another batch of frozen french fries and move them to the next step a lobster is cool to the touch I'm going to remove the shell it's kind of made a sound yeah it's it's just it's not like crack it open a little difficult too Haeckel to me but we're gonna chop their anyways cut into little pieces we do have lobster ninja fights also expensive ingredients so lobster is cut into bite-size put a little bit flavoring two tablespoon of butter why did butter is melting I'm going to measure and I think we dance the quarter cup double alcohol odd up stir right long time lumber country Colombia it's Barney alcohol was fire it's gone most of the alkaloids also gone to so we also made a nice kind of butter brandy sauce it is ready I'm going to set aside and move on to the next step most those ingredients ready we have french fries cook the lobster and gravy and I'm going to chop some garnish you can do from bay or you don't need to do it if you are a little bit intimidated you don't need to use brandy you can just saute lobster we its butter it's actually very tasty as its I added brandy because you know me french fried cheese part so you kind of want to sprinkle everywhere I kind of want to put inside so you had like surprise cheese card and my gravy I just reheated so it's nice and warm and make sure gravy it's hot so cheese got it's kind of nice and melty and also I'd like to use room-temperature cheese curd so it melts better and love starts I like this blondie and butter sauce so I want to make sure it's the old to choose Treasury cracked black pepper to add some about flavor right we are done [Music] hey guys I'm Carl and this is tasties making it big no need to make you funky it's not make it back thank you it's not big can you guess what I made fancy this time looks like french fries kind of okay that's pretty good cheese chives maybe like a seafood poutine no yes lobster poutine Carlos smart Carl it's like Carl you know foxy has an album Carl is indeed fancier than Alvin because Alvin needs to do laundry we knew that with this one shirt I could finally achieve my dreams of being fancy okay digging Carl all right here we go wow it's a big fight I'm big boy that's true mmm [Music] thank you I don't pay money for that restaurant then give me money does it make you feel fancy yeah I feel very fancy wearing this t-shirt uh-huh who's who I'm a fancy man you know I think this is your best one yet last time you didn't do things correctly I assume you know practice a home yeah Alvin higher thank you make it fancy welcome Chris to make it fancy thank you yeah Gracie its new tasty producer he is from Chris ow you said it right yes I practiced and he can speak five different languages for and he's very well Driftless I agree look how fuzzy he is big bite hmm there's just an explosion of fancy know what it is can you teach me how to say make you fancy in Spanish hacerlo lujo so I said hola and Dutch market looks like a couch laughs I your native language elementary hacia lujo hassium make it fancy [Music]

Channel: Tasty

Views: 3,215,856

Rating: 4.947525 out of 5

Keywords: K_fe, buzzfeed, buzzfeed rie, buzzfeed tasty, can this chef, can this chef frozen fries, can this chef make it fancy, chef challenge, cooking challenge, food challenge, frozen fries, how to make, make it fancy, make it fancy french fries, make it fancy fries, make it fancy frozen fries, make it fancy rie, mif, rie, rie make it fancy, rie mcclenny, tasty, tasty buzzfeed, tasty chef, tasty rie

Id: TCe2f45SOzo

Length: 10min 59sec (659 seconds)

Published: Fri Jan 17 2020