>>>
>>> WELCOME BACK EVERYBODY. POMME FRITES OR FRENCH FRIES
IS ONE OF THE TASTIEST SNACKS
IN THE WORLD AND HERE TO SHOW
US A CHEF JIM DROHMAN FROM
CAPITOL HILL'S CAFI PRESS.
WELCOME.
WELCOME.
WELCOME. IT ALREADY SMELLS SO DELICIOUS
IN HERE SO WHAT IS THE SECRET
TO A PERFECT FRENCH FRY?
>> FRENCH FRIES ARE A LOT MORE
COMPLICATED THAN YOU WOULD
THINK.
THINK.
THINK. SO
THINK. SO REALLY THE TRUTH IS THEY
NEED TO BE COOKED TWICE.
AND REALLY THERE ARE THREE
STEPS.
STEPS.
STEPS. THEY NEED TO BE SOAKED IN
WATER.
WATER.
WATER. THEN THEY NEED TO BE FRIED IN
OIL AT LOW TEMPERATURE AND
FINALLY THEY HAVE TO BE COOL
DOWN FROM THAT STEP ALL THE WAY
TO COLD AND THEN YOU HAVE TO
FRY THEM IN HOT OIL LATER AT
350 DEGREES.
350 DEGREES. THAT IS A TRICK TO GETTING
CRISPY FRIES THAT STAY CRISPY.
AND THERE IS NO CORNER CUTTING.
>> WE CAN DO THIS AT HOME.
SO LET'S START WITH THE WEIGHT
YOU HAVE CHOPPED THEM.
>> TO START OUT WE USE A CAFI
PRESS WE GO ABOUT THROUGH THREE
CASES OF POTATOES PER DAY SO WE
ACTUALLY HAVE A KIND OF A
CUTTER BUT WE DO THEM AT HOME
AND THE HOMESTYLE WAY AT MY
OTHER RESTAURANT BECAUSE HE IS
JUST AS EASY AND WHAT YOU WILL
DO IS CUT THEM TO ABOUT FRENCH
FRY SIZE.
FRY SIZE.
FRY SIZE. I DON'T FEEL THEM BECAUSE A LOT
OF THE TASTE AND THE FLAVOR AND
THE NUTRIENTS ARE IN THE PEEL.
>> I'M A BIG FAN OF THE PEEL.
>> SIMPLE AS THAT.
STEP TWO THEY NEED TO BE SOAKED
FOR AT LEAST I WOULD SAY TWO
HOURS IN COLD WATER.
AND THAT IS WHAT WE HAVE GOING
ON HERE.
ON HERE.
ON HERE. THOSE OPEN SOAKED TWO HOURS IN
COLD WATER.
COLD WATER. >> COLD WATER WHERE YOU PUT THE
WHOLE THING IN THE FRIDGE?
>> YOU CAN LEAVE THEM OUT.
>> SO LET'S SAY THE BEEN THERE
FOR TWO HOURS THEN WHAT?
>> NEXT STEP IS TO TAKE THE
WATER ALSO WE WILL TAKE OUT AND
DRAIN THE WATER.
BECAUSE IF YOU PUT WATER IN THE
FRYER IS A LITTLE BIT SHOCKING.
SO ONCE THEY ARE DRIED, AND
WE'VE TAKEN A LITTLE OF THE
WATER OFF WILL PUT THAT IN OIL
AT 320 DEGREES.
>> SHOULD I STAND BACK?
>> I WOULD RECOMMEND IT.
>> DO YOU MEASURE OIL WITH A
THERMOMETER WITH THE
>> THIS IS A 320 AM GOING TO
JUST, AFTER THE FIRST PLACE, WE
DON'T WANT THEM COLOR.
YOU DON'T WANT THEM BROWN AND
CRISPY.
CRISPY.
CRISPY. WE JUST WANT THEM TO BE COOKED
THROUGH AND THAT IS ALL THERE
IS TO IT.
IS TO IT.
IS TO IT. >> ON THIS THAT TAKE?
>> TYPICALLY ABOUT TWO OR THREE
MINUTES DEPENDING ON THE TIME
OF YEAR BECAUSE POTATOES CHANGE
TO THE YEAR WHICH IS VERY
IMPORTANT TO KNOW BUT I WOULD
SAY ABOUT TWO OR THREE MINUTES
AND WERE GOING TO DO THAT
>> WILL TAKE THEM OUT YOU SAID
LET THEM GO ALL THE WAY TO ROOM
TEMPERATURE?
TEMPERATURE? HOW LONG DOES THAT TAKE?
>> I DON'T KNOW IF I HAVE THE
PATIENCE FOR THIS.
>> -- THAT IS WHY WE DO IT FOR
YOU.
YOU.
YOU. BUT
YOU. BUT TYPICALLY FOR US, WE BLANCH
THEM IN THE MORNING AND IT
TAKES THE BETTER PART OF TWO OR
THREE HOURS FOR THEM TO COOL
BUT THAT IS REALLY CRITICAL.
IF YOU DON'T LET THEM COOL ALL
THE WAY DOWN THEY WILL GET
CRISPY.
CRISPY.
CRISPY. >> THAT IS WHAT WERE LOOKING
FOR IS THE PERFECT CHRIS.
>> AND THIS IS WAY I LEARNED TO
DO THEM WHEN I WAS IN PARIS AND
THE WAY THAT THAT LITTLE LADY
AT THE FREE STRAND FROM OUR
APARTMENT DID THEM SO THAT IS
THE TRADITIONAL WAY.
>> I BELIEVE IT.
YOU HAVE SOME SAUCES THAT YOU
PREFER WITH POMME FRITES.
>> WE GO TO CLASSES.
THIS IS WHAT YOU WOULD SEE
AVAILABLE IN PARIS.
YOU HAVE DIJON MUSTARD.
YOU HAVE HOUSEMATE MAYONNAISE.
AND YOU HAVE CATCH UP.
>> SIMPLE ENOUGH.
>> THEY ARE SO GOOD.
>> THEY ARE TRADITIONAL AND
REALLY I AM JUST ABOUT DONE SO
I CAN UNLOAD THESE.
THEY ARE COOKED THROUGH BUT NOT
CRISPY AT ALL.
>> AND YOU DID THAT PERFECTLY.
>> SO THEN, FROM THERE WE HAVE
TO CHILL THEM SO LET'S ASSUME
WE CHILLED THEM.
THESE ARE COLD AND WE DID THESE
YESTERDAY.
YESTERDAY. THEY WILL GO INTO OIL AT 350
DEGREES AT A HIGHER TEMPERATURE.
AND THEY WERE A LITTLE LIMP AS
HE PICKED THEM UP.
>> AS YOU CAN SEE IF YOU LOOK
IT HAS BEEN COOKED ALL THE WAY
THROUGH.
THROUGH.
THROUGH. IF YOU SQUEEZE IT LIKE THAT IS
PASTY BECAUSE IT HAS BEEN
COOKED AND THAT IS EXACTLY WHAT
YOU WANT.
YOU WANT.
YOU WANT. SO NOW WERE GOING TO JUST COOK
THOSE AND THIS IS WHAT WE WOULD
DO TO ORDER AS WE WERE MAKING
OR GETTING READY TO SERVE YOU.
>> AND THIS, THIS IS REALLY TO
MEET SOMETHING I HAVE NEVER
HEARD OF BEFORE.
I HAVE NO IDEA HOW RESTAURANTS
DO SUCH GREAT POMME FRITES AND
DOUBT YOU ARE SHOWING US AND I
AGREE WE NEED TO GO TO ONE OF
YOUR PLACES . BECAUSE THIS IS
HOURS ON THE AND SO IS CAFI
PRESS WHICH IS ON FIRST AVENUE.
>> IN THE PIKE PLACE MARKET.
CAFI PRESS ON 12th AND MADISON
ON CAPITOL HILL.
>> LET'S TALK ABOUT THE
CHARCUTERIE PLATES.
CHARCUTERIE PLATES. SPIN THE OTHER THING WERE DONE
FOR IS OUR CHARCUTERIE.
THAT IS WHAT WE HAVE HERE IS
OUR SELECTION AND A WHOLE RANGE
OF DIFFERENT PORK AND BEEF AND
CHICKEN ITEMS.
CHICKEN ITEMS. THIS IS A SEASONAL DISH WERE
SERVING HEIRLOOM TOMATOES,
WATERMELON AND HOUSEMATE GO
FRESH CHEESE AND HAM FROM THE
LAST COUNTRIES IN FRANCE.
>> IT LOOKS PERFECT AND THERE
ARE