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Yahoo
2 days ago
- Entertainment
- Yahoo
I Asked 5 Chefs for the Best Frozen Fries, and Their Favorite Is a McDonald's Copycat
This winner is "the real deal." As much as we agree with Allrecipes member Joanna Guido, who believes Chef John's French Fries are "by far the best french fries I have ever made, and easier than you think," we're not too proud to admit that we always keep a bag of frozen fries in stock. Often, about once per week, they fly in to save the day when we're crunched for time and are in need of a quick side dish or snack. Turns out, we're in great company. After connecting with chefs from coast to coast, we realized that they occasionally outsource the prep work, too. Food blogger and cookbook author MacKenzie Smith admits, "I totally eat them straight from my child's abandoned plate like a raccoon over a campsite trash can." (It's not our proudest moment, but same, MacKenzie. Same.) Just because we farm out the scrubbing, slicing, and frying doesn't mean that we're willing to sacrifice on quality, though. When we're adding frozen fries to the menu, we want the best money can buy—and we think you deserve the finest fries, too. To help determine which brand is worth your buck, we asked popular chefs to dish about their favorites…and how to make them taste just as good as homemade or restaurant fries. Our Panel of Fry-Rating Chefs George Duran, a celebrity chef in New York City Dina Deleasa Gonsar, the Whippany, New Jersey-based recipe developer behind Dish It Girl and the author of "At the Kitchen Sink" Mary Payne Moran, chef and owner of The Silver Lake Kitchen cooking school in Los Angeles and the author of "The Vita Gang Mysteries: Who Stole Vita D?" MacKenzie Schultz, a sous chef at Harbinger in Des Moines, Iowa MacKenzie Smith, a New Smyrna Beach, Florida-based food blogger and author of "Grilled Cheese Social" Qualities of the Best Frozen Fries For all the chefs we spoke to, they're seeking a fry that's similar to what you can get from a fast food restaurant. "If they snap when you bite 'em but are still puffy inside, we're in," mom of two MacKenzie says. The culinary pros agree that the best frozen fries check these boxes: Real potato flavor. When it comes to frozen fries, celebrity chef George Duran looks for spuds that can impersonate from-scratch spuds. "I want them to taste like I didn't just pull them out of the freezer. In fact, I look for real potato flavor with a crispy exterior that doesn't require hours of work to achieve perfection." Crispy exterior. Speaking of that surface area, it was the most important feature for our chefs. "I seek out frozen fries that I know I can get crispy no matter what," says sous chef MacKenzie Schultz. "Some frozen fries are battered or actually designed to be super crispy every time. I always splurge on those because most of the time, they are worth the extra buck or two." Thick-cut fries can be far more finicky than thinner ones, the chefs agree, so they reach for fries that are the sweet spot between steak and shoestring. "The fries must crisp up nicely in the air fryer or oven," MacKenzie Smith adds. "Let's be real, ain't nobody got time to bust out a deep fryer on a Tuesday!" A short ingredient list. One easy-to-check factor that's a sign the potato flavor can really shine: a compact ingredient list. Recipe developer Dina Deleasa Gonsar avoids unnecessary additives and looks for a recipe that includes potatoes, salt and oil, and ideally, little or nothing else. Or, as chef and cooking school owner Mary Payne Moran explains, "Fries should not be overly sweet or loaded with a fake flavor." Structural integrity. Since a big part of the fry-enjoyment formula involves dunking or smothering (We're looking at you, poutine!), George says the cooked fries must be able to "hold up to dips without disintegrating like a soap opera villain. If they turn to mush, it's a hard pass." The Best Frozen Fries, According to Chefs It was a remarkably close competition, but winning by a drop of ketchup, the best frozen fries are Alexia. They look and taste like potato sticks you'd make yourself, "not a mashup of processed boiled potato starch," George says. "These are the real deal," he adds. His family is particularly fond of Alexia's Organic Yukon Select Fries With a Touch of Sea Salt, which are just thick enough with a crispy exterior and a tender, fluffy interior. Mary and Dina agree. George tells Allrecipes that they are pan-fried before seasoning. "So they don't need a seasoning to get crispy," he says. "Just pop them in the convection oven or air fryer and you're golden. Literally." Dina adores the fact that you can rely on the package directions for the oven or air fryer, which "consistently yield a crispy texture," she confirms. "And the seasonings they use are usually quite good." Mary chimes in to compare these to those fresh-cut In-N-Out fries, since they're so unfussy and potato-forward. George thinks Alexia fries are akin to what McDonald's fries used to be. "Back in the 1980s, McDonald's fries felt like they came from actual potatoes," he reminisces. "One bite and you knew you had reached fried potato heaven. Since the '90s, McDonald's fries have changed into these engineered starchy spears that seem to have lost some of their spud glory. However, Alexia Yukon Fries are here to save the day." Honorable Mention Coming in a close second with two votes to Alexia's three, the runner-up in our best frozen fries competition is Ore-Ida Extra Crispy Fast Food Fries. MacKenzie Smith deems them the "gold standard" in her house. "They're basically the Michelin star of toddler-approved food," she says, because her kiddos think they taste like McDonald's. MacKenzie Schultz agrees, calling Ore-Ida a solid "McDonald's fry dupe!" The "Extra Crispy" billing isn't a fib, MacKenzie Schultz verifies. They follow through on the promise of "having the luxury of having fast food fries in the freezer," according to the sous chef. "And who wouldn't want that?!" If you follow the label directions (especially the air fryer method—chefs' favorite way to prep frozen fries), MacKenzie Smith says the fries "crisp up fast, don't require babysitting, and have a nice neutral flavor base. She adds, "They're perfect for loading up with flaky salt for me and my hubby and going easy for the kiddos. Everyone wins." How to Upgrade Frozen Fries While these fries are fabulous as-is, if you'd like to take them to "chef's kiss" territory, the pros suggest: Transform them into Parmesan garlic truffle fries. Dip them into sriracha aioli. Load them up with melted mozzarella and gravy. Pair them with homemade ranch. Fry them in beef tallow or another flavorful fat. Read the original article on ALLRECIPES Solve the daily Crossword
Yahoo
29-06-2025
- Entertainment
- Yahoo
I Asked 3 Chefs To Name the Best Hot Dog Brand, and Their Top Pick Totally Surprised Me
We might not all agree on whether a hot dog is a sandwich, and what should (but more importantly shouldn't) be used as a hot dog condiment is always a lively debate. But what we can agree on is that hot dogs are undeniably a summer staple. Alongside a wedge of juicy watermelon, an ear of sweet, buttery corn, and a soft-serve ice cream cone, a hot dog is a loud alert to our taste buds that summer has arrived. Even if we're enjoying a hot dog on the coldest day of winter, a single bite is enough to transport us back to boardwalks, ball games, and backyard cookouts. A dog dressed as you desire feels like a treat, however, if the sausage itself is meh, it can make you wish you opted for a burger instead. To help you ensure your hot dog experience is always a home run, we spoke with some seriously meat-savvy chefs to find out which brand they think is best. George Duran, celebrity chef and TV host based in New York, N.Y. Tristen Epps, winner of 'Top Chef' season 22 and the chef-owner of Epps & Flows Culinary and Buboy restaurant in Houston, Texas Dominic Iannarelli, chef-owner of Prime & Providence in West Des Moines, Iowa Perhaps you're on Team Chicago Dog, and believe that yellow mustard, relish, sport peppers, onion, tomato, and a pickle spear are top tier. Or maybe you crave Coney dogs, with their meat sauce, yellow mustard, and onions. Or perhaps you opt for the all-American combo of ketchup and mustard. Regardless of how you top things off, the chefs say it's all about that base. Here are what chefs look for in a hot dog: Classic ballpark flavor. 'When it comes to hot dogs, I'm not here for mystery meat that tastes like it was left behind by a witness protection program,' jokes George Duran. 'I want flavor that makes you feel like you're at a baseball game, even if you're just standing over your kitchen sink eating it at midnight.' If the dog is bland, overly sweet, or delivers an artificial flavor, it's a hard pass, the chefs agree. Two meats or fewer—but ideally just one. All three chefs we spoke to agree that an all-beef hot dog is best for the most classic and pronounced flavor. But if that's unavailable, seek out a sausage with no more than two meats (ideally beef with either pork, turkey, or chicken.) 'Hot dogs with three or more meats are likely to have the most amount of byproducts, which is what gives hot dogs their bad name. These tend not to have a focused flavor profile, and usually are very salty,' explains the most recent 'Top Chef' winner, Tristen Epps. Juicy texture with a nice snap. The interior should be juicy and the exterior must offer a pleasant, obvious snap. This is usually courtesy of a natural casing, Epps says, which delivers 'the quintessential texture of a good hot dog.' An appealing color. It should look more like sausage than bologna, according to Epps. 'A deep, beefy color indicates the quality and cook of the hot dog during production, whether it's smoked, poached, or boiled. The lighter the color, the less flavor it probably says,' adds Epps. Now that we've covered what makes a hot dog chef-approved, it's time to reveal the experts' pick for the best in the biz. Turns out, it's the same hot dog that Julia Child reportedly adored 'as much as a fine French meal.' According to two of our three experts, Costco's hot dogs reign supreme. 'Costco hot dogs are legendary for good reason,' Duran says. They rose to fame in the store's food court because of the substantial size and the almost too-good-to-be-true price. 'A 1/4-pound dog is still just $1.50 with a drink at Costco,' Duran raves. For reference, the typical hot dot weighs in at about 1 1/2 to 2 ounces. The all-beef counterparts Costco offers are more than double the size, at 4 ounces, which ends that debate of 'How many hot dogs counts as a meal?' With these hot dogs one will definitely do it. Besides the budget-friendly price and size, Duran digs these dogs because 'they sell the exact same product in bulk, labeled as Costco's Kirkland Beef Dinner Franks. If you can't get to the Costco food court, bring the Costco food court to you!' With balanced seasoning, juiciness, and that delightful snap, Duran says, 'Costco's Beef Dinner Franks have more flavor than a Fourth of July parade.' If you prefer a hot dog that's easier to fit in a standard-sized bun, the warehouse store has another chef-approved option. Epps tells us that Costco's Kirkland Signature All-Beef Hot Dogs are his go-to, especially when hosting parties and large gatherings. The 2-ounce dogs 'hit all of the criteria of a best hot dog at a killer price point,' according to Epps. No need to fret if you're not a card-carrying Costco member. You won't be disappointed by either of these widely-available options: Vienna Beef Beef Franks: Dominic Iannarelli prefers Chicago-style dogs. So for him, the trophy goes to Vienna Beef's beef franks. 'It checks my two most important boxes: all beef and natural casing,' Iannarelli says, adding that he loves the pleasant flavor from mustard and garlic in the mix. Boar's Head Uncured Beef Frankfurters: For a pleasantly smoky quality, 'great snap and really natural hot dog flavor,' Epps also enjoys these celery salt- and garlic-infused dogs. Your local butcher's hot dogs: For Iannarelli, the freshly-made option from your butcher shop or meat market is often your best bet of all. No matter which brand you buy, you can't score a tailgate touchdown or conquer as cookout MVP if you drop the ball on the prep. Sure, you can grill for some smoky flavor. But you'll sacrifice an evenly-crisp exterior, which ensures the best snap, the chefs say. Instead, here's how to cook hot dogs like a pro: Fill a skillet with 1/2 inch of water and add a pat of butter or two. Bring the water to a boil, then use heat-safe tongs to add your desired amount of hot dogs. Cook the hot dogs until the water evaporates and butter starts to sizzle, then allow them to sauté, turning frequently, until the surface is golden brown on all sides. Toast or warm your hot dog buns, and garnish as desired. 'Bonus points if you eat it standing up next to a cooler filled with canned soda or beer,' Duran says. Read the original article on ALLRECIPES
Yahoo
08-06-2025
- General
- Yahoo
I Asked 4 Chefs for Their Best Tip to Make Frozen Fries Taste Restaurant-Worthy, and They All Said the Same Thing
There's a reason why In-N-Out restaurants boast about slicing fresh potatoes into fries in each store. Frozen french fries tend to have a negative reputation, but if you ask many chefs, including Chef David Nayfield of Che Fico, "frozen fries can taste every bit as good as the ones you'd get at a restaurant, with far less hassle.' Still, Nayfield adds an asterisk: Frozen fries done right can taste like the ones from our favorite fast food restaurants. To help us differentiate spud from dud, we called a handful of our favorite potato-savvy chefs to learn about the biggest mistakes to avoid—and to get the dish about the best way to cook frozen french fries. George Duran, a celebrity chef in New York City Kelly Jaggers, the Dallas, Texas-based author of 'The Everything® Restaurant Copycat Recipes Cookbook' Brian Mooney, owner and executive chef of Tre Luna Bar & Kitchen, Tre Luna Catering, Tre Luna & Grocery in Hoover, Alabama David Nayfeld, chef/owner of Che Fico, Che Fico Parco Menlo, and Che Fico Pizzeria in San Francisco, and the author of the upcoming book, 'Dad, What's for Dinner?' Regardless of whether you're whipping up waffle fries or crinkle-cut, shoestring or steak fries, it's important to steer clear of some common roadblocks. 'I've seen quite a few fry crimes in my day,' admits George Duran. 'The biggest one? Overcrowding the tray or basket. Fries need room to breathe!' Trying to cram too many fries in too little space steams them instead of allowing them to crisp, adds Brian Mooney. It's also vital to preheat your appliance, as starting fries cold will lead to uneven cooking or sogginess, says Nayfield. '400 degrees F (200 degrees C) is the sweet spot for crispy, golden fries,' he notes. Lastly, it's important to keep them moving, because 'fries need to be rotated often to ensure even browning and even crisping,' explains Kelly Jaggers. The best fries have crispy exteriors that give way to soft, fluffy interiors. The absolute best way to cook frozen fries to get these results? All four chefs agree: the air fryer. 'Hands down, the air fryer is your best friend when it comes time to cook frozen fries. It's like putting fries on the fast track to crispy heaven,' Duran confirms. Plus, compared to utilizing a sheet pan in the oven, 'you trim down on preheating and cooking time.' And unlike deep-frying again, you don't have to fuss with all that hot (and potentially dangerous) oil. 'Frozen fries are par-fried in oil, quick-frozen, and bagged up to be finished in your home kitchen,' Jaggers explains. 'The air fryer causes the residual oil on the fries to get sizzling hot, eliminating the need for extra oil that you would need to filter and store or properly discard.' Three words summarize what the air fryer delivers, according to Duran: speed, crunch, and no mess. The countertop appliance is 'like a super convection oven that circulates hot air like a potato tornado,' Duran says. 'No greasy pans to scrub or oil splatters to dodge. Just crispy fries and good vibes!' Here's how the chefs suggest we make air fryer frozen french fries: Preheat the air fryer to 400 degrees F (200 degrees C). It should run for at least three minutes before you add the fries, Duran recommends. Space out the frozen fries in a single layer on the tray, pan, or basket, being careful not to overcrowd. Air fry for seven minutes, then shake the basket or use tongs to flip the fries. Air fry for five to eight minutes more, depending on the thickness of the fries, until they are golden and crisp. Transfer the fries to a platter or wide bowl, immediately season with salt, and serve hot with your desired dipping sauce. As you can see, preparing frozen fries in an air fryer 'saves time, reduces mess, and is practically hands-off so you can work on other parts of the meal,' Jaggers says. 'We love efficiency!' There are a few important details to keep in mind as you try this strategy yourself: Tailor the temp. If you notice that your fries are browning quickly in a way that might lead to undercooked insides, Jaggers suggests reducing the heat to 375 degrees F (190 degrees C) after shaking the fries halfway through cooking. 'Keep an eye on the fries," she says. "And adjust based on how your specific air fryer cooks." Spice things up. Frozen fries aren't always the most flavorful, so adding some salt goes a long way. And, you can save a few bucks if you skip the pre-seasoned fries and customize with your own spices and herbs. For a quick seasoning blend, why not try Jaggers' go-to, which is enough to season 2 pounds of fries: 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, and 1/8 teaspoon cayenne pepper. Mix it well and sprinkle as desired, alongside your salt. Or follow the lead of our Air Fryer Cheesy Bacon Ranch French Fries and hit the 'easy button' with dry ranch salad dressing mix. "Whatever you do, season them in a bowl while they're piping hot," Duran suggests. "It's what we pros do!' Swap in a sheet pan. If you don't own an air fryer, you still have options. Since frozen fries have already been fried once, it means they're already packed with oil. "If you add them to a nonstick pan, you're releasing more of that oil, allowing it to self-fry,' Duran explains. Preheat your oven to 400 degrees F (200 degrees C) with a nonstick sheet pan inside. Once the oven comes up to temperature, carefully top the pan with parchment paper and evenly distribute the fries. Bake for about 18 to 22 minutes, flipping halfway through. Keep an eye on the fries and remove them from the oven once they're golden brown, crispy, and warmed through. Read the original article on ALLRECIPES
