Q: So are you saying that deep frying is bad because you're bad at it? A: Yes. I think home cooking should be easy, especially for someone like me who is pretty practiced. To quote MPW, "Cooking should be a pleasure. If it's a job, get a takeaway." (Takeaway is British for takeout.) Q: Do you realize those are potato wedges, not fries? A: I think that's a distinction without a difference. Long, deep-fried pieces of potato are fries. You want to cut yours into more traditional shapes, go for it. I think the wedge shape is convenient to cut and structurally sound for home frying. Q: What if I like deep frying at home? I've made the necessary equipment investments and I'm good at it. A: Cool! I'd love to come over for dinner. I'll have to jet before clean-up, tho. Q: Are you actually this angry/upset about deep frying? A: No, not really. I mean what I say, but I also mean it all in good fun. Q: Did you throw that bottle of used oil in the recycling bin? A: No, in Macon the green bins are trash, the blue bins are recycling. Q: Why don't you buy a cheap tabletop deep fryer? A: The money is not the barrier. If I bought a specialized piece of equipment for every cooking task that could use one, I would run out of counter space very quickly. I'm already out of counter space. Also, they seem kinda yucky. If you come from a culinary tradition where you deep fry several times a week, I totally understand how that's a good investment for you. It's rather like a rice cooker; if you eat rice with most meals, sure, makes sense to have one on your counter. That's not my situation, and I'm hardly alone in that regard. Q: Wait, aren't you the guy with the three-day lasagna recipe? And fries are too hard for you? A: A few points here. 1) As I said in the lasagna video, that's a special occasion recipe for me; 2) While that recipe is time-consuming, I don't find it to be wasteful, smelly, messy, dangerous or unpleasant to make. I find deep frying to be wasteful, smelly, messy, dangerous and unpleasant; 3) That lasagna recipe makes 18 adult portions of food that are all done at exactly the same time. That is not possible without a commercial-scale deep fryer; 4) That lasagna is amazing. I have rarely had Italian-American food that good at a restaurant. In contrast, amazing fries are pretty easy to find at restaurants, which are able to produce them at scale easily and cheaply, unlike me.

I deep fry my food in crude oil for a more rustic flavour.

I personally deep fry in my bathtub. You get used to smell after the first couple years.

The reason you'd wanna fry the fries twice is because during the first frying (blanching) the surface moisture evaporates but the center still has some water content, which travels to the surface while resting (osmosis). Then during the 2nd fry that moisture is gone giving you fries that stay crisper for longer. Thanks Kenji for this.

The Dutch way: a 4,5L dedicated frier, outside. You don't need to pour the oil back into the bottle if you're using the frier often enough. Which is for me, about twice a week. I always have at least one 2,5kg sack of Vlaamse Frites in the house. Oh, and bring the fries to room temperature before throwing them in. I typically use the de-icing setting of my microwave to defrost them.

I personally deep fry in white wine

I personally don't cook anything. I season the inside of my mouth, eat all my ingredients raw, drink an entire handle of wine, and set myself on fire. *and here's why*

I've found a lot of food that's traditionally deep fried can be "shallow fried" to a similar effect, it's definitely not the same but the whole process is a lot more convenient.

I deep fry tofu and or falafel about once a week, so have gotten pretty used to it. Both cook up far faster than potatoes, and the amount of either you want in a dish generally less than the number of fries one goes through, so the amount of time over hot oil ends up being a lot less. With tofu, I always fry it first, then it gets reheated when I add it to whatever dish I'm making. For falafel, the sides are cold (hummus, tzatziki sauce, etc.) so I either make them before hand or my wife makes them while I fry. Either way, it solves the cold food problem you get when making an all fried meal like fish 'n chips.

obviously its bad if you do it your way since 2 years im daily deepfrying at home: i boil oil then drink it and eat the potatoes that way they actually cook inside of me

Why I Deep Fry My Bowl And NOT My Fries.

I love how complicated you make this sound, whilst here in the Netherlands you learn to deepfry as a young child in those special "table top deepfryers" everyone has at least on of at home😂😂

I've tried doing fish and chips at home a few times, and I've never been as happy as something like falafel that can be fried on each side in about an inch of oil. It really was a matter of stone-cold fries or stone cold fish and then dragging my dutch oven or cast iron out to the dumpster to waste the oil, and the end result is roughly the same price as take-out.

When hot oil splashes on you “NOW THATS A LOT OF DAMAGE”

You're three years too late Adam. I've already had my house burnt down.

Blanching is boiling in water, par-frying is where you briefly fry them and then take them out and cool them before frying again.

Belgian here, a lot of us have a tabletop deep fryer and we use grease instead of oil, it solidify so you can use it multiple times, just change the grease once in a while when it gets dirty

When growing up as a kid, my mom set up our table top deep fryer outside to avoid grease inside the house

“Hot oil is sticky and can splash and do incredible damage” yesss new AoE weapon

this video made me feel proud about my table top deepfryer that I just put on a table outside to deal with all the oil issues. There's 5 liter mineral oil tanks in the supermarket, I keep those to put the oil back when it's no fresh anymore. I'm Dutch, we call 'Dutch ovens' just a pan and use them mainly for stews or soup

It’s worth noting that while there’s a lot of oil waste in my deep/shallow-frying household, the safety is a very good factor to keep in mind with kids who enjoy fried foods. The smell attracts them and they can get a little too close for comfort sometimes.

"now we have one big plate of fries and nothing else" I don't see the issue.

“That’s a messy, time consuming pain.” Says the guy who spends three days making a lasagna.

You can just make home fries by sautéing with minimal oil until the fries are nicely caramelized all over, which although takes longer is easy to multi-task with, and I find the end result just as tasty.

I am already terrified of large amounts of hot oil, and disposal is already an issue I was aware of. The complexity and time it takes to do this, I had no clue. I definitely won't try this at home.

5:42 He looks so proud of his onion rings it warms my heart

Why I Season My Bowl, NOT my French Fries

I really like your takes on more common things that most people don't think a out that much, it's really interesting

Adam: "Deep frying at home is a bad idea" Everyone in Louisiana's mother: "I invented deep frying at home, that man is the devil!"

This is the most dramatic video I’ve ever seen about frying fries.

Southern Americans: "Well, bless his heart..."

For wedges, i find that just coating them in olive oil, sprinkling some salt and rosemary and putting them in the oven at 180°C for a while works very well

I wonder what your opinion would be on plaintains since they are usually fried in smaller batches so you avoid some of the issues here. Although I admit that I personally also dislike deep frying at home for the most part because it's hella messy and I also feel like using such vast amounts of oil seems very wasteful and currently also kind of expensive. I mostly just do oven fries, which I personally think also can get a really good texture and taste.

As a Belgian I'm confused a bit, making fries every week.

Adam : "this bubble is very dangerous" Asian mother : "WEAKLINGS"

In terms of disposal, it is possible to get these granule things that you put into your hot oil and it just solidifies the whole block allowing you to chuck it in the bin. Honestly the main thing that made deep frying at home bearable for me.

Cooking in small batches is great if you're cooking for people and they're willing to get little bits of food gradually until they get full.

How to extend your essay’s word count

As someone who deep fries at home every once in a while, what I can say is that each and every one of your points is valid. The thing is, people who deep fry at home are already aware of all of the things you mention and choose to do it anyway because deep fried food is delicious.

And the double frying method is excellent for crispy chicken wings

I use lard which solidifies when cold. Makes cleanup way easier, it's cheaper, it's better for you, and it tastes better.

Bottomline: his kid loves french fries but he hates cooking them. 😆

-This video: *exist* -all of the southeast asian people who deepfrying a fish on a wok: excuse me, wut?

Will cooking oil decompose in the soil? Cooking oil is only good for frying for a few times, after that the oil gets darker and got lots of carciinogents, so it's advisable not to use really old frying oil.

your point about small batches is definitely valid. Since I only cook for myself I usually just fry in super small batches and eat while I cook, it's a lot of hassle though.

Boom, now he has sponsors and makes 10:07 videos. A true youtuber

Adam: Deep Frying at Home is a BAD IDEA Indian moms: Say what now?

I'm not gonna let a thumbnail tell me how to live my life. I'm gonna go deep fry my entire arm right now without even watching this video.

We have a tabletop deep fryer, and it’s nice. It honestly feel pretty convenient and we like putting frozen stuff we can fry in it

Adam, I was a fryer at a very well known international burger chain. I always enjoyed being at the fryer station, for some reason it was the one thing I could do with my eyes closed. As with any huge chain, they always valued consistency, so during "training" they emphasized a consistent cooking time. Which was 4 minutes I think for a basket of fries. The standard- I say standard because it was roughly the same for all the restaurants- I worked at, about 380 to 385 degrees Fahrenheit. During peak hours, the fryer burners would be going into tryhard mode, blasting like a furnace, as the repeated deposits of baskets of frozen fries would instantly cool the oil. This meant that at peak times, it could take 8 to 10 minutes for fries to properly cook from frozen. After I noticed this, I started cooking by color rather than by time. because 4 minutes during peak demand would result in "uncooked" ( or not properly golden) fries. So for anyone here who visits chains and gets fried foods during peak demand times, just know that adding so many frozen fries to the fryer cools it down and doubles the cooking time. The opposite applies to the grill, where covering the grill with patties traps all that heat between the burners and the patties, which can nearly half the cooking time. If there are only 1 or 2 patties, all the heat simply goes around them and up the range

Me: *Breathes* Adam: Here's why you shouldn't breathe unless you ABSOLUTELY have to.

I use an outdoor wok to deep fry with great results. It's relatively shallow and doesn't require as much oil as a dutch oven or traditional deep fryer. Plus the smell and mess stay outside.

As someone who's been frying stuff since I was 10, I find this video pretty hilarious to come back to every few months.

"My son's favorite food is French fries so I thought I would show them were they came from" *everyone liked that*

Wow, after deep frying for 30 years at home, never realized it was difficult. LOL

we got a used table deep fryer as a gift and man do i love it. cleaned it with lye and its great. we have the space for it tho and it gets used a LOT

Aww that's so wholesome! Gardening like that is so much fun especially for kids they are some of my favorite memories from childhood and not something you see often anymore. 👍👍

So if you want to fry at home, you should almost definitely get a tabletop deep fryer.

My family has always had a tabletop deepfryer. I'd always thought it was normal to have one. It solves most of the concerns in this video.

As a Belgian who has a tabletop fryer in the house like every other Belgian I find this video mildly amusing. We fry fries every week in out household with zero trouble.

This is why i deep fry my garden instead of the fries

"deep fry is a bad idea" me and my SEA folks: deep fry in a wok, everythrng, everyday like no tomorrow

My family has sold fried quesadillas for over 40 years and I'm so used to handle the oil by now that I can make grilled burgers and fresh fries with up to 3-5 minutes of difference (usually by the time all sit down they're done). I just took that handling for granted that I've never realized the hassle it is for someone without the experience I grew up with.

1. If you want to fry stuff a lot you purchase a tall pot, it helps with the amount you can fry too. I let the oil stay in the pot on the stove with a lid over it and I clean it out once a week or so depending on how often I use it. (I strain the oil and clean the pot) then put it back in. Potatoes help clean oil out too. 2. You fry up the fries last dummy. 3. Get an air fryer and try that if you’re this scared of deep frying lol

This was like reading one of those game forum posts where someone goes on a massive multi page rant about how the thing that just kicked their arse is op.

"Why i deep fry my home and not my food"

I think your issue isn't actually with deep frying at home, it's with the complicated process of fully home-made fries

I think the countertop options are just fine, i bought a counter top deep fryer, keep it in the cabinets of a wedge of counter that hosts my microwave, toaster, bread and tortilla's. as well as a few gallons of oil to change the oil with. i leave the oil in it, and clean it out maybe once every 6 months, as for oil and fat in general i do much of the same and add it to my yard/garden area. I don't grow anything on purpose but the things that do grow, really grow. i had a pricker plant the size of a kitchen table

-dad, can we have french fries for dinner? -okay here is the thing son...

My first job was a fry cook. 15 years later I still refuse to fry anything.

Yep! this is my opinion as well, and the absolute most oil I will ever use is for a shallow fry in a small pan so I don’t need to use much of it, and it will cool much faster when I no longer need it.

I put a coffee filter in a similar size metal strainer. Just warm the oil a little so it goes through the strainer faster. No debris

"Sarah Lynn's restaurant" *bojack horseman flashbacks*

Wow I've never seen anyone over think frying to this extent.

This was the video version of those recipe websites with a life story before the actual recipe.

Deep frying while camping over a fire is fun, and just toss the oil in the fire after. Also outside dedicated propane friers are awesome. We had a counter top deep drier once and it was just a pain

The only thing I'd ever consider deep-frying at home are JPGs.

Alt title: "Guy advocates for professional deep fryers for 10 minutes."

I'd love to fry more stuff but in glad I'm not the only one who is insanely worried about that much of hot oil in my proximity. I can be a bit clumsy at times and knowing that gives me so much anxiety along the way that it doesn't matter how carefully I am in fact. just scary stuff but I envy those of you who are more courageous than me. fried stuff is heaven

where I'm from, usually everyone has a small pot-like fryer and no one really has the problems you described? I'm confused...

"Deep frying at home is a bad idea" Me, in Italian coming from the south of the country: you underestimate my power.

where i live almost everyone I know owns a tabletop deepfryer, or an airfryer, so I never really realized that people don't have those lol

Most problems in the video can be addressed by just getting a tabletop fryer. Lots of households in both The Netherlands and Belgium have one. After a batch of fries you can throw in another snack such as a frikandellen, kroketten, bitterballen, or some other deep fried snack and let that do it's magic, it usually only takes about six minutes to fry a lot of the snacks anyways.

I have a tabletop deep fryer. One of my favorite purchases. I get so much mileage out of it. Just change the oil every few weeks. I'm using peanut oil currently but thinking of trying lard.

I've never known anyone make something so simple sound so difficult.

I feel like this is how he lectures his kid when he says he wants fries for dinner.

I love that you're teaching your babies where food comes from 💜💙💚

Try covering the dutch oven as you cook. I use it to deep-fry chicken breast strips. Applying pressure makes it so mucb better in taste, less messy. Even though once you take off the cover it's gonna roar (the condensed water drops in the oil again) but you can just tilt it as you lift it and the water won't drop.

Nobody: Adam when talking:↗️➡️↘️⬅️↙️⬆️↖️⬇️

Damn, my mother used to make those fries and hamburgers at the same time with no problem.

Is it very weird to not deep fry fries? What I do is cut the potato in slices, kinda like sliced bread, put them on a hot pan with a little oil, and when they are cooked on one side with a fork and knife I turned every one to the other side so both sides end up cooked.

I encountered a similar issue making tempura at home. I settled on picking up sushi and stuff like gomae. And the learning curve on when to set what in the oil at what time... *sigh*. I let the oil cool and set it in an old jar which I hand off to a friend who works at a restaurant is good enough to dispose of for me (as long as I don't do it too regularly).

Brah. You blanch the fries, fry the fish, then re-fry the fries.

As a Belgian: I'm always amazed people don't have a fryer. Belgium is the land of fries, everyone owns a tabletop fryer even if it's only for fries.

It comes down to if the extra work is worth the flavor or not, if I'm going through the work to fry stuff then I'm going to fry a lot of stuff that can reheat good without re-frying or doesn't need reheating. I am pretty lazy and I still think some stuff is worth the extra work.

I have a small electric deep fryer, ran me like 100 bucks with pretty accurate temperature control and a spigot to siphon the old oil and store it in a bottle. works like a charm and it wasnt a large investment at all. still only use it a couple times a year

Me typing a comment: ‘Why not just bake your fr-‘ Adam: ‘I have a recipe for oven fries’

"You can't eat fries by themselves" Me,who likes eating homemade fries as themselves: excuse me what the f-

I completely related to everything in the video. Well done.

And that's why table deep fryer are so common still, because you are at least reducing the pain, even when they certainly have temperature stability issues usually.