[JET] Hey guys, Jet Tila here!
大家好 我是Jet Tila
And today we’re gonna make the perfect french fry!
[ARIELLE] And, we’re gonna talk about the science of potatoes and french fries.
Hi, I’m Dr. Arielle Johnson. I’m a food scientist.
嗨 我是Arielle Johnson博士 是一名食物科学家
[JET] So my favorite way to cut french fries is”batonnet.”
It’s quarter inch to half inch, by as long as the russet potato.
The potatoes are gonna go into a nice big bowl of cold water.
As you can see, the starches are already starting to leach out.
And I’m gonna pat’em completely dry in paper towels or towels.
[ARIELLE] The potato is a tuber whose job it is to store water and energy for later use,
mostly through a molecule called”starch,” which you may have heard of.
Inside the raw, alive potato,
starch is found bound up in the form of starch granules—
layers upon layers and coils of starch molecules.
They’re basically glued together. They are not soluble in water,
they’re very hard and they’re not very tasty.
As we cook the potato,
applying heat through boiling or roasting or frying in this case,
the starch granules start to soften up
and take on water and kind of unravel a little bit
in a process known as”starch gelatinization.”
[JET] So the first initial fry should yield a colorless and floppy french fry.
I’m gonna take a spider and lower them in there
and let them cook for the first fry at 325 for about five minutes-ish.
开始第一遍煎炸 温度325华氏度 炸大约5分钟
We’re gonna get way more color
第二次煎炸 温度 325华氏度
on the second fry at 365
and that’s where we get our crunchiness.
[ARIELLE] What we’ve done here in this initial, low-temperature fry
is added enough heat to the potato so
that the starch granules go through gelatinization process.
So they have let water in, loosened up,
and formed into a soft gel—
basically the delicious inside of a french fry.
[JET] I want that oil to get back up to about 375, and when I put the fries in,
they’ll lower down to about 365,
cook for about five to ten minutes
until they’re golden brown and delicious.
[ARIELLE] The first thing that we accomplished in the second, high-temperature fry
is the dehydration of the surface of the fry.
The removal of water
through the high temperature oil allows the starches now on the surface
to become crisp and give us the amazing crisp-on-the-outside, tender-in-the-middle texture
that we look for in a good fry.
You can see this happening as you’re frying.
When you put the fries into the oil,
at first you’ll see a lot of bubbling.
As that water boils away and goes away,
you’ll see a lot less bubbling towards the end.
The second thing we accomplished from the second, high-temperature fry
is the Maillard reaction.
The Maillard reaction gives the outside of the french fry its great,
golden brown color,
as well as its classic toasty french fry flavor.
You might know the Maillard reaction
from roasted coffee, or baked bread,
or the amazing brown flavor of a well-grilled steak.
It is the reaction between naturally-occurring sugars and amino acids
in ingredients brought to a high temperature.
[ARIELLE WINKS AT CAMERA AND EATS A FRY] Mmm!
[JET] So these fries are ready to go and what that means is they’re golden brown on the outside, super crispy.
This is pretty critical: fresh out of the fryer you want to season your fries so that salt sticks to the oil,
and just a little bit of that herbage,
and garlic and give that a toss.
[JET TOSSING FRIES] and listen to that sound! That is a…it’s a sound of beauty.
So that is the science of the perfect french fry.
Crispy on the outside,
super creamy and pillowy on the inside.
I can do this all day, bro. Just gonna keep smashing. [PRODUCER LAUGHS]
我可以吃上一整天 伙计 松脆就完事了 [制片人笑]
[JET] Hey guys, Jet Tila here!