Latest news with #DavidNayfeld
Yahoo
4 hours ago
- 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
Wall Street Journal
30-04-2025
- General
- Wall Street Journal
The Best $17 I've Ever Spent on Cookware
You would think, as a cookbook co-author, I'd cook more. Nearly every book I've worked on includes a list of 'essential' kitchen gear. My kitchen shelves groan and drawers bulge with these items; I imagine them glaring at me in silent opprobrium. Because the thing is, they are rarely essential. Once I'm done testing the recipes for a project, I return to ordering takeout. At least I used to. Then, last year, while working on a book called 'Dad, What's For Dinner' with San Francisco chef David Nayfeld, I found a piece of kitchen equipment that has actually changed the way I cook. Which is to say: Now I cook, and not just for work. It's a rimmed quarter sheet pan with a wire rack, and it sells for $17.
San Francisco Chronicle
21-04-2025
- Business
- San Francisco Chronicle
The Bay Area is getting a Jewish-inspired restaurant from the Che Fico team
A specialty market run by Bay Area Italian favorite Che Fico has closed, but a new restaurant from the same owners will take its place. Il Mercato di Che Fico in Menlo Park shuttered on April 19, a year after opening at the buzzy Springline development at 1300 El Camino Real. (The owners didn't provide a reason for the closure; their second outpost of Che Fico there remains open.) Back Home Hospitality owners David Nayfeld and Matt Brewer are replacing the market with a fast-casual restaurant inspired by the Jewish diaspora, from Eastern Europe to the Middle East. Called Bubbelah, it will open in May with house-made breads, dips, sandwiches and soups. Che Fico's menu has long featured dishes influenced by Jewish cuisine from Rome, honoring Nayfeld's heritage. At Bubbelah (named for the Yiddish term of endearment), expect a range of mezze, from baba ghanoush and chopped chicken liver to hummus with merguez and pickled peppers, or ful (a Middle Eastern fava bean dip) with pecorino cheese. More substantial dishes include arayes on house-made pita, veal pelmeni (dumplings), potato spring onion latkes and matzo ball soup. A range of proteins, like lamb shoulder shawarma, poppy seed chicken schnitzel and harissa rotisserie chicken, will be available a la carte or wrapped in house-made pita for sandwiches. The kitchen will also bake fresh challah, rye and lavash breads. For dessert, there will be artikim, or Israeli popsicles, in flavors like banana-date, halva and mango-labneh, as well as ice cream. (Il Mercato di Che Fico was known for its gelato window, which will return this summer.) Bubbelah will be a counter-service restaurant open daily but will have seating for up to 50 people. Back Home Hospitality, best known for the original Che Fico on Divisadero Street in San Francisco, now operates three restaurants in San Francisco and Menlo Park, and is opening a splashy new Tuscan restaurant in San Francisco. The owners closed their more casual Che Fico Alimentari in San Francisco last year.
