The genius behind the 'mashed potato' fries method is you can switch out the vegetables. Cook and mince/puree whatever veggie, you get a 'fry' version. I did it with onions.

@honzasekyra129

10 ай бұрын

Just beware of the sugar/starch content and ratio

Thyme fries then you’re having fun

@liuszuling

10 ай бұрын

😮‍💨good one

@thewthew1987

10 ай бұрын

I was like how fast do fries run 100m? Why do we need to “thyme” it?

@be7ue

10 ай бұрын

booo lol

@kingiggy6579

10 ай бұрын

NICE WORK

@JusCuz410

10 ай бұрын

You know what thyme it is!

Really loving this Ultimate Series! Also I've never seen this technique for making fries, really excited to try it out.

Sauce recipe so much simpler than the original. Grant has such a great and fun vibe. Thank you for sharing 👏

I’ve been looking for this recipe for YEARS! Thank you!!!!!

Ran this as a brunch special today, so good!!

I love the steak part but even more so, the frites! I have never thought of ricing potatoes, forming & cutting into fries. Genius with the starch! Definitely on the next to do list! Thanks so much!

this keeps getting better and better!!

best cooking channel on all of yt. I'm glad to be subscriber from day one

Definitely trying this sauce

Made this today, legit this is amazing and the best fries i have ever had

Those frites blew my mind

Loving the new content

Hey @Chefsteps, can you guys please try to come up with a recipe for Martin's potato rolls? You're the only guys I trust for the job. Thanks!

I love seeing that pepper grinder. It always reminds of my wee mom because when I lived at home I always loved the perfect grind it provided. The day I moved out she slammed it in my hand and said, “I *know* you want this”. She’s no longer with us but that grinder remains my most prized possession. 1. Reminds me of mom but 2. That griiiind is sooo perfect.

Thank you!!!!

Great recipe. I have that Miele range and love it!

Next level cooking

good to see grant & nick again :) keep it up y'all :)

really have simplified it and make it easier for us to level up our steak gam e

Looks good!

The mash fries is so genius, I am blown away!

Perfect timing. This is what I'm making tonight

Went to L’Entrecote and the sauce is that good!

Fantastic video! next time try and use potato starch instead of cornstarch starch, I think you’ll like it better. Keep healthy and safe!

What is the enameled cast iron fry pan you’re using?

Holy crap! So, Chef takes apart a Ribeye!?! That is some good detail!!!

I need steak and fries in my life ❤

Tried it 130 F on NY strip. Substituted olives for capers and celery leaves for parsley, onion for shallot (what was in the fridge), added some horseradish to sauce. Turned out great aswell. Fries turned out great, used canola oil, no beef tallow on hand. Can confirm McDs fries were made in beef tallow in Canada up to at least 2005 (highschool job).

Tried these fries today and they tasted exactly like mcdonalds fries 😄 I did not double fry, just once on super high. Great recipe and the kids loved them 👌

Love the oil thermometer here, with the clip. What brand anyone?

wondering if the sauce recipe is suitable for a 4 day meal prep ?

yay thanks for this secret! Grant always has a great personality and fun to watch

Can you freeze the fries in the bag before you cut them?

anchovies probs worked to get "that" flave in, but always thought they used chicken liver instead! great vid as always none the less bud cheers

the fries recipe is ridiculous i need to try it!! personal method is baking whole russets, cut into wedges, lightly starch and batter with cayenne, then shallow fry

Need more from this guy. Love his delivery!

@got2bjosh

10 ай бұрын

Grant's an OG from back when ChefSteps was super artsy with their videos in the mid 2010's. He's always been fun and full of personality even back when he had a more buttoned up look.

I'd love to know where they got those nice metal clips for the sous vide bath to hold the bag.

@victoriabuys6963

10 ай бұрын

They look like wire binder/utility clips. Pretty sure they’re at any office supply store.

Ate at Entrecôte in their Bordeaux outlet twice last week....basically mixing melted butter , lemon juice Worcestershire & mustard will give you 90% of their famous sauce taste

this is 🔥🔥🔥,

Yes!

Ok, that's (a bit ;) ) better than mine "ultimate" steak&chips. I need to step up!

I tried this and the chips came out incredibly oily. The oil was at high heat and I laid them to rest on paper towels but still quite oily. Anyway around this?

Anybody have an idea how much butter in the sauce? A lot is pretty general.

Oh, now even steak frites is French? Life comes at you fast. 🇧🇪

Hey, what if you put your potato starch through the ricer same time as the potatoes? Rather then trying to fold it through at the end.

please i wanna eat this everyday

For whatever reason, my sauce came out too salty. And WAY too much lemon. I would half the lemon and try to half the salt as well, because you can always add if you need :) But very very close and gets the taste you're after, IF you've been to paris and had the legendary sauce, you'd know it's got so much depth and really deep but mellow flavor.

I smiled pretty much the entire video and I am starting to realise why I don't eat out. Dang you guys use a lot of butter and salt.

Can you save the tallow and use it again?

@Chenbenoweth

10 ай бұрын

Yes

They are Slowly going back to the sous vide content again. They wrecked this channel with sous vide content for so long before and it's been so good again recently.

@got2bjosh

10 ай бұрын

I remember when 100k subscribers was a milestone for the channel. In the beginning, they had really great, shorter and more artistic content with custom music by Hans Twite and some fun personality-filled videos with Grant & Co, then it became more rote, plug & play content during the transitional years after the Joule launch. Now that the business drama seems to have stabilized they seem to have dialed back into Grant as their main star with other key chefs around him as they return to teaching people how to elevate their own cooking (fancy contraptions and all).

I assume we need to pat dry the steak after the sous vide to help the crust develop?

are you making pringles? if they taste good im cool with that

what if you don't want to use a joule? slow cook it in the oven?

@Jebusankel

10 ай бұрын

Any brand sous vide will work

I made the fries, super delicious but also very difficult to form. They fall apart very easily before they are cooked. It’s like they needed some type of glue to hold them together. I wasn’t a fan of the sauce. Much prefer a Demi glacé with a Madeira wine reduction.

Is everything on this channel ultimate?

@chrispytricks

10 ай бұрын

That's the ultimate question!

@joshwilde5343

10 ай бұрын

@@chrispytricks How many roads must a man walk down?

@chefsteps

10 ай бұрын

Ultimately no but we are trying to take some of everyone’s favorites and level them up.

You really need to come to Belgium and learn how to make proper frites. There is NO mashing potatoes in making fries. Apart from that, nice recipe.

Wouldn’t the lemon seeds result in some bitterness?

HOW long for the FIRST fry?????????

Do you pat dry the steak before the second sear?

The sauce was insane. Second favorite behind chimichurri.

I did this and my fries started to explode after the first fry. A few minutes later I put them back in for a second crisp up fry. They exploded one by one in the oil. I ended up with a few minor oil burns. My fries were nice and crispy but quite chewy. Where did I go wrong ? I used Maris piper potatoes.

@InnuendoXP

5 ай бұрын

I think Maris Pipers might have a higher water content than Russetts, King Edward potatoes might be a closer match being a bit starchier & drier. Unfortunately McCain apparently owns the entire Russet potato market in the UK & at the consumer level, you cannot buy them anywhere.

I always thought its the Cafe de Paris in Geneva that's famous for steak frites...

I've been meaning to use my Joule for a while now. I'm definitely making this.

i would kill that whole platter of steak and fries no joke. oh lawd

If Keanu Reeves was a chef, he'd be this guy.

For a year or so he looks like Adam Ragusia, yall should meet up

Grant Chilly, I love you 🎉 btw, I I have three joules. I work them like a rented Mule.

First, great video! It seams rather simple. Secondly, what type of potato is used? Russet potatoes have enough starch, so thinking why the extra starch?

@toanbui5199

10 ай бұрын

I’ve tried to make fries like this without the starch, but they disintegrated when dropped in the fryer. The starch might be a binding agent

@JohnVC

10 ай бұрын

The extra starch binds the potato mix but also allows it to form a crispy skin on the outside. If you ever had prepared frozen potatoes like curly fries, seasoned french fries or tater tots, they're almost always covered with starch to give them extra crispy crunch. If you simply fry a fresh raw potato from a start to finish, it will have great potato flavor but be inevitably soggy without the starch method.

I would expect potato starch being used here instead of corn starch. I wonder if it makes a difference.

@JohnVC

10 ай бұрын

I'm curious too. I've never done this cornstarch method. But for my go-to crispy oven roast potatoes I take russets then slice them into steak fry wedges, parboil until they're about to fall apart, then toss them in potato starch before spreading them out on an oiled tray to bake. Bake on high about 425 in a good amount of oil, and flip them once or twice. The potato starch makes a crispy outside just like seasoned fries... You can also add barbecue seasoning, your favorite spice blend, or fresh herbs to the potato starch for more flavor.

I was hoping to get a take on the secret sauce of the "relais de Venise" but the one you are emulating here is from a restaurant...emulating the "relais" so it's already not the real secret sauce. I've tried to copy that sauce a lot of time and I agree with your ingredients (hadn't thought about the egg though which is interesting as you'll see later). I also agree that you get 80% of the original without too much problems but there is something missing in the structure of the sauce. Your sauce (and mines) are too "clean". Too smooth. I remember seeing a video of a guy claiming that he had cracked the secret and I believe that he has something eventhough my girlfriend never allowed me to try it out: basically he was saying that the core of the sauce was a failed mayonnaise ! He was preparing a regular mayo and then he would heat it in a sauce pan until it broke down (not the prettiest sight...). He would then mix in the anchovies, capers and tarragon. That's pretty gross and I guess that you could be burned for witchcraft for failing a mayo on purpose but I'm afraid that it sounds pretty legit...

Dude should be a kid's TV show host

I didn't know Keanu Reeves can cook 🔥🌟🔥🌟🔥🌟🔥🌟🔥🌟🏆🏆🏆🏆🏆🏆🏆

But how long was the first fry? And the second fry, how long and temp? Sorry I'm poor AF or else would gladly subscribe to the season pass😪

Doesn’t cafe de Paris sauce have curry powder

I'd love to meet you, you convey crazy energy, I really enjoy your videos, I'm a super fan of cooking, you don't let too much time pass between videos

Diabolical to sear before Sous Vide lol

arms looking strong

Tried to make the fries - they fell apart in the fryer. Tried to see where I went wrong and found only paywalls on their site. 2/5

Come to Belgium and make your fries like that they’ll hang you lol

I know how to make cafe de paris sauce exactly how they make it at l'Entrecôte;)

@cilantrogarden

6 ай бұрын

How?

I really want a Joule, but I live in the EU.... :(

I love the content .... just please please cut down the noises

Metal spoon on non stick pan

I really wish Joule could be operated without a phone. Some basic on device settings/controls

@kimtae858

10 ай бұрын

Thankfully Anova is looking out for you.

How do you avoid the egg in the sauce scrambling when putting it on the pan like that?

@YoungST23

10 ай бұрын

try it and find out

If a youth pastor was a chef.

@Polletross

5 ай бұрын

Full disclaimer: just a joke. Great video!

Entrecôte

The T in frites is silent 😅

All the fry, none of the jewelry cleaner... Iykyk 😅

Holy Smoke alright!! 😮 sounds like a beautiful sauce recipe😂 but might skip the anchovies🙏🏽

@brendansmith

10 ай бұрын

don't skip them!

@rileywebb4178

10 ай бұрын

It's not going to taste like anchovies, it's just going to add depth, umami, and salt

@ralsharp6013

10 ай бұрын

Ok, but 3 is my limit 😅🙏🏽

I’ve done sous vide… I just hate cooking in plastic… I don’t care if it’s BPA free, there’s stuff in there you don’t want in your body

What no duck fat for the fries? Meh

Timecode 5:10-5:18 is that a reference to the legendary Heston B?)

I'm Belgian. Frites (frieten in Dutch, pommes frites in German) are Belgian. We take a high starch and low sugar potato, cut them in 1 cm (! metric warning !) thick fries. We bake them twice, in beef tallow, once at 160°C untill the fries sing in the fat and then let them cool for about an hour. Finish them at 180°C untill they are slightly golden brown, not dark brown! Done... I mean, I like chefsteps, but this really is a massive overkill of a recipe for what basically looks like a very thin croquette thingy, like ... Anyway, we simply serve them with a tart mayonnaise (not an atom of sugar involved here), a steak and a green salad or with mussels for the adults,. For the young children it is mostly served with a roasted chicken leg and (warm!) applesauce (still with chunky bits, very few sugar and a pinch of salt) untill they master the noble art of chewing. All three are Belgian national dishes.

I fckn hate that an Australian company owns Joule yet we can't buy it here....

isn't the sauce supposed to be broken?

Sauce is green, but l'entrecote sauce is yellow. Hmmmm.... This looks more like a salsa verde.

Thst sauce is salsa verde

Gilfoyle from Silicon Valley quit his job as a coder and became a chef.