Chilean Chef Reveals Secret to Three Perfect French Fry Methods

Santiago, Chile Culinary Creator Unveils Three Innovative Methods for Perfect French Fries Popular culinary content creator Jorgito Parrillero has recently captivated his audience by debunking the myth of a single "perfect" french fry recipe, instead revealing three distinct methods to achieve varied and delicious results. In a video released on June 26, 2025, Parrillero meticulously demonstrates each technique, offering insights into their unique characteristics and ideal uses. The first method, dubbed "Clásico" (Classic), involves soaking potatoes in ice water followed by a double-fry, a technique commonly employed by restaurants to achieve a very crispy exterior and a soft interior. "This is the favorite of restaurants," Parrillero states, emphasizing its balanced texture. Next, Parrillero introduces the "Maicena" (Cornstarch) method. This process includes an initial fry, coating the potatoes in cornstarch, freezing them, and then a final re-fry. The result is a fry with an "excellent crust, almost like a snack," making it ideal for delivery, where maintaining crispness is crucial. Finally, the "Cocida" (Boiled) method begins by cooking potatoes from cold water before frying them. This technique yields a fry with a creamy interior and a moderately crispy exterior, described by Parrillero as having a "homemade texture" and being "ideal for those in a hurry with a good tooth." He refers to this as "the grandma's method." The video concludes with Parrillero suggesting that these perfectly prepared fries are the ultimate accompaniment to a well-cooked steak, subtly promoting Unimarc supermarket as the source for all necessary ingredients. The video has garnered significant attention, accumulating over 3.7 million views, 212,500 likes, and nearly 60,000 saves, indicating a strong public interest in culinary innovation.

okdiario.com

2 days ago

El truco de Karlos Arguiñano para que las patatas queden siempre perfectas

Descubre el sencillo truco de Karlos Arguiñano para que las patatas queden crujientes por fuera y tiernas por dentro.