Course curriculum

    1. French Fry Science Overview

    1. French Fry History

    2. A brief history of potato chips

    1. Potatoes!

    2. Dextrose

    3. Fat Science - Lipids

    4. Shortening - what is it, what is it used for...and why is it called shortening?

    5. Corn Syrup and High Fructose Corn Syrup (HFCS)

    6. Salt...where does it come from?

    7. White Sugar - specifically, sucrose. Where does it come from?

    8. Flour...bleached, unbleached, enriched. What's the difference, and what difference does it make?

    9. Sodium Phosphate - what it is and what it does in our food

    10. Xanthan Gum - Sounds like a music group...what is it, and what is it doing in my food?

    1. Deep Fat Frying Science

    2. Maillard Browning - what is it, and what is it's role in my food?

    3. French Fries: Putting It All Together

    1. Making Restaurant Style French Fries at Home!

    2. Making French Fries at Home: TESTING RESULTS

    3. LeAnne's Oven Fries

    4. Bagged French Fries from the Store

    5. BONUS: Bloopers!

About this course

  • $64.99
  • 21 lessons
  • 2.5 hours of video content